Asparagus with Gochujang Sauce

Step 1

Remove the tough ends of the asparagus. Cut into about 2-inch lengths.

Step 2

Blanch the asparagus in salted boiling water until softened, about 1 to 3 minutes depending on the thickness. Remove with a strainer, and shock in icy cold water. Drain very well.

Step 3

Mix the sauce ingredients in a small bowl. Pour over the asparagus, and toss well to mix.