Buckwheat Noodles with Asparagus in Sesame Dressing

Tonight was vegetarian night. I made a noodle and asparagus dish from James McNair’s Cold Pasta Cookbook. It says it serves 10 – 12 as a side salad. We have about 2-3 servings leftover serving it as a main course. I thought it would also be good as a side salad with salmon and that is what I will us the leftovers for.
1 C soy sauce
¼ C reconstituted dashi or homemade chicken stock
1 T granulated sugar
3 T sesame seeds, toasted (You can buy them already toasted in oriental grocers)
1# dried soba noodles
1# fresh young asparagus, cut diagonally into 1 “pieces
6 green onions cut diagonally into ½” pieces

1. In a blender combine soy sauce, dashi, sugar and half the sesame seeds. Blend until smooth. Set aside, but blend again right before adding to the noodles.
2. Cook noodles in 4 Qts. boiling water until al dente, about 3 minutes after the water returns to a boil. Do not add salt like you would to regular pasta. Soy sauce is very salty. Drain and toss in a large bowl with reserved dressing. Cool to room temperature, occasionally stirring the noodles to coat thoroughly and to keep the noodles separated.
3. Cook the asparagus in boiling water until crisp-tender, about 5 minutes if it is nice and thin. Plunge immediately into ice water to stop cooking. Drain well and add to pasta long with green onions. Sprinkle the dish with additional sesame seeds. 
Jim liked it a lot and he usually hates vegetarian night. I think it was due to the saltiness of the soy sauce. The onions were a little harsh. I can still taste them.  It would make a very pretty buffet dish. 
We tried a Trader Joe Coastal Sauvignon Blanc with it.  I bought it to make white Sangria this weekend and we did not want to poison the guests.  It will be fine for Sangria, but it was not my favorite.