Trim and slice the asparagus in 1/3 inch increments on a 45 degree angle. Leave the tips whole.

Place a wok over high heat for 5 minutes to preheat, add the peanut oil and swirl. Oil should be smoking. Add the chiles, ginger, garlic and sugar. Toss once or twice and add the asparagus, spreading in a single layer in the wok. Toss every 30 seconds or so for a few minutes, keep the heat high.

Add the black beans, sherry and sesame oil. Let liquid reduce to a glaze around the asparagus, this should take 20-30 seconds. Add the scallions, toss, adjust seasonings with salt and toasted sesame seeds if you like. Serve, plattered.