Soba and Asparagus Salad

1 pkg (about 12 ounces) soba

1 lb asparagus

1/2 c chicken broth

1/4 c shoyu

3 tbsp sugar

1/2 tsp Hondashi

2 tbsp sesame seeds

2 tbsp sesame oil

2 tbsp rice vinegar

In a jar with a tight fitting lid, combine chicken broth, shoyu, sugar, Hondashi, sesame seeds, sesame oil, and rice vinegar. Shake to dissolve sugar. Chill. Bring a saucepan of water to a boil. Cook asparagus for 2 minutes. Remove and plunge into ice water immediately. Drain well. Slice into 3/4" pieces. Cook soba according to package directions (most packages suggest boiling for 6-7 minutes). Drain and rinse under cold water. Drain soba well and place in serving dish. Add asparagus. Shake dressing and pour over soba and asparagus. Toss gently before eating.