Bring a medium pot of salted water to a boil. Have a colander and bowl of ice water ready.
Snap or cut off the bottom woody ends of the asparagus and discard. Chop the rest on a bias into 1-inch pieces.
In a large bowl, mix together the coconut aminos, sesame oil, and ginger.
Once the water is boiling, drop in the asparagus and blanch for about 1 minute, longer for thick asparagus, shorter for skinny. You want it to be bright green and crisp-tender.
Strain the asparagus and plunge into the ice water. Once cool, strain again and toss with the dressing and half the sesame seeds.
Transfer to a platter and sprinkle with the remaining sesame seeds. Serve cold or at room temperature.
Notes
If using coconut aminos instead of tamari, add a dash of fish sauce to add some salt and umami