Long Rice Namasu

1 bunch asparagus 2 or 3 lup cheong sliced in thin slices 1 Tbsp. shoyu ajinomoto 1/4 c. water 1 tsp. cornstarch Slice asparagus in 1-inch length. Combine shoyu and ajinomoto. Heat oil in pan and saute lup cheong. Mix in asparagus and stir fry for a few minutes until tender. Make a well in…