Trim the woody ends of the asparagus. Bring a large pot of water to a boil with a pinch of salt and a splash of oil. Blanch the asparagus for 1 1/2 minutes, then transfer to an ice bath.
Once cooled, drain and pat dry. Lay one asparagus spear on a cutting board. Using a knife or vegetable peeler, slice from root to tip into long, thin strips (each spear should yield 3–4 ribbons). Arrange on a plate. You can also just cut the asparagus into shorter stems and quarter or halve them lengthwise if you don’t feel confident about slicing.
Thinly slice the dried chili. Place the chili and Sichuan peppercorns in a small heatproof bowl. Heat the oil until shimmering, then carefully pour it over the chili mixture. Add soy sauce, vinegar, sugar, and a pinch of salt to the bowl. Stir, then drizzle over the asparagus. Finish with a few drops of sesame oil. Toss to combine.