Start by filling a pot with about two inches of water and bring it to a rolling boil. This water bath is where the magic happens! Once the water is boiling, gently add the trimmed asparagus. Blanch the asparagus for about 1 to 2 minutes, leaving the lid off. You're looking for that vibrant green color and a slight tenderness. Keep an eye out: thinner asparagus will need less time than thicker ones.

Once the asparagus has turned a bright green, remove the pot from the heat. But don’t just toss it into a strainer yet! Instead, rinse the asparagus under cold running water for a few seconds. This step halts the cooking process, keeping your asparagus crisp. After rinsing, drain well and let it sit aside as we prep the sauce.

In a large mixing bowl, combine the gochujang, soy sauce, apple cider vinegar, rice syrup, minced garlic, grated ginger, and toasted sesame oil. This is where all those delectable flavors come together. Whisk the mixture together well until combined; it should be slightly thick and fragrant.

Now comes the fun part. Toss the blanched asparagus with the seasoning mixture. I find using tongs works best here, allowing you to coat each spear thoroughly without breaking it. Get in there and mix until the asparagus is evenly covered in that gorgeous, tangy sauce.

Transfer the dressed asparagus to a serving platter. Here’s a lovely touch: sprinkle extra toasted sesame seeds and chopped green onion on top for that finishing flair. Serve it warm or at room temperature alongside rice or grilled meats for a delicious mealtime balance.