Pound garlic and ginger to a coarse paste using a mortar and pestle.
Place peanut oil in a wok on a medium heat. When shimmering, add garlic and ginger and fry until fragrant, about a minute. Add Shaoxing wine, remove from heat and add sugar, soy and sesame oil. Once sugar has dissolved, check seasoning. Reserve sauce.
Remove woody ends from the asparagus and blanch until just cooked, for about 4 minutes depending on thickness. Remove from water, drain well and place on a deep serving platter. Pour the sauce over the asparagus and serve.