1 bunch asparagus, (about 1 pound), trimmed
1 bunch radishes, trimmed and cut into wedges
2 tablespoons finely chopped scallion
2 tablespoons white vinegar
1 tablespoon soy sauce
2 teaspoons olive oil
1 teaspoon toasted sesame oil
1/2 teaspoon grated fresh ginger
2-3 dashes Asian red chile sauce, such as sriracha (optional)
Fill a large bowl with ice water.
Using a saucepan and a steamer basket, bring 1 inch of water to a boil.
Leaving the tips whole, thinly slice asparagus diagonally and place in the steamer basket. Steam until the asparagus is tender but still crisp, about 1 minute.
Immediately transfer the asparagus to the ice water to stop the cooking. Drain well.
In a large bowl, combine the dressing ingredients. Add the asparagus, radishes and scallion and toss to combine.
Serve warm or at room temperature.