Drain the asparagus.
Pour the oil into a sauté pan and warm over medium heat. When hot, add the pine nuts. As soon as the nuts are golden, remove them with a slotted spatula and drain on paper towels.
To the pan, add the green onion, chile, asparagus, 3 tablespoons of water, and the salt. Bring to a simmer. Cover and cook for about 3 minutes, or until the asparagus is tender but not soft.
Add the sugar, juice, soy sauce, and sesame oil. Mix well. Most of the liquid will boil away. Add the pine nuts, toss, and serve.
Adapted from World Vegetarian by Madhur Jaffrey
This Asian-inspired dish combines asparagus with pine nuts, chile, soy sauce, and sesame oil. Serve it as a side dish alongside fish or meat.