Step 1

In a large bowl, whisk together 2 medium garlic cloves (minced) and 1 tablespoon unseasoned rice vinegar. Set aside for about 5 minutes to allow the garlic to mellow, then whisk in 2 tablespoons soy sauce, 2 tablespoons tahini, 1 tablespoon packed light or dark brown sugar and 1 to 3 teaspoons chili oil.

Step 2

Prepare pan-roasted asparagus, transferring the asparagus to the bowl with the dressing; toss to coat. Transfer to a platter, then sprinkle with 3 scallions (thinly sliced) and serve with additional chili oil (if desired).