Trim asparagus and cut diagonally into 1-inch pieces. Blanch in boiling water, followed by immediate rinsing with cold water to stop the cooking process. In a shallow bowl, mix together soy sauce, sugar, rice wine vinegar and sesame oil. Gently toss in the asparagus; cover and chill. TO SERVE: Place baby salad greens on chilled plates. Using a slotted spoon, mound asparagus in the center of greens. Decorate with mandarin oranges and roasted red pepper strips. Drizzle with remaining dressing. Sprinkle with toasted sesame seeds. Recipe by: LSS Files Posted to JEWISH-FOOD digest by Linda Shapiro on Aug 22, 1998,