Cut off the tough bottom ends (about 1 inch) of the asparagus. If your asparagus are thick, parboil the stalks in a covered pan just until they turn bright green or slice them in half lengthwise. Make sure the asparagus are dry and slice them in thirds horizontally.
Set out the four tiny bowls in a row near the stovetop. The first is for the minced ginger. In the second, mix the rice wine or dry sherry, the soy sauce and the sesame oil. Use the third for the salt and sugar mixture. Finally in the fourth put the sesame seeds.
Pre-heat the wok or skillet. Test it by throwing in a droplet of water. If the droplet balls up and disappears quickly, the surface is hot enough to begin stir-frying. After you add the high heat oil, roll it around to cover the wok/skillet surface.
Add the minced garlic and stir it on high heat for about 30 seconds. Then add the asparagus and stir-fry them for 3 minutes, stirring frequently, until they turn brighter green and the flowery tips begin to darken.
Add the rice wine/sherry, soy sauce, and sesame oil mixture, stir for another 30-45 seconds, sprinkle on the sugar and salt, stir and shut off the heat. Divide the asparagus into portions and sprinkle the sesame seeds on top.