Trim the asparagus by cutting off 1cm from the root and peeling the tough skin from the bottom third with a peeler. Remove the hard scales and cut into thirds. Remove the stems and strings from the snap peas.

Place the ☆ ingredients (sugar, soy sauce, dashi powder, and water) in a microwave-safe container and heat at 600W for 1 minute.

Heat a frying pan with salad oil and arrange the asparagus and snap peas. Grill over medium heat until they develop a golden-brown color.

While still warm, add the grilled asparagus and snap peas to the marinade prepared in step 2. Let it sit for at least 1 hour to absorb the flavors.