Sesame Noodles with Asparagus Tips

The Marinade
1/4 c oil
3 tbsp dark sesame oil
7 tbsp soy sauce
3 tbsp Chinese black or balsamic vinegar
3.5 tbsp dark brown sugar
2 tsp salt
2 tsp chili oil
1 tbsp minced ginger
1 garlic clove, finely chopped
1/4 c chopped cilantro

The Noodles and Asparagus
Salt
2 pounds asparagus, trimmed and thinly sliced on diagonal ( 2 pounds is actually too much, but 1 pound didn't seem like enough, maybe 1.5 pounds.)
1 14 oz package thin Chinese egg noodles
10 scallions, including the firm greens thinly sliced
1/4 c sesame seeds, toasted until lightly browned.

Mix the marinade ingredients together stirring to dissolve the sugar. I do this in a big bowl.

Bring large pot of water to a boil. Add salt and the asparagus. Cook until bright green and tender but still firm, just a few minutes. Scoop the asparagus out, rinse it under cold water and set on a towel to dry

Pull the noodles apart with your fingers, add them to the boiling water, and give them a quick stir. Boil until tender but not overly soft, tasting them often as they cook. It should take only a few minutes. Pour noodles into a colander and immediately rinse under cold water. Shake off the excess water.

Toss the noodles with all the marinade and most of the scallions, sesame seeds and asparagus. Mound them in a bowl or on a platter, then garnish with the remaining asparagus, scallions, and sesame seeds.