Mix together the soy sauce, honey, sherry, and garlic. coat the salmon in the mixture and allow to rest, skin side up, for either at least 1 hour at room temperature or at least 4 hours in the fridge (it can go overnight if required).
Heat the oil in a frying pan, and bring a separate pan of water to the boil. Reserving the marinade, fry the salmon skin side down until the flesh on the skinless side is turning opaque, then turn to finish to your liking.
Add the asparagus to the boiling water at the same time at the salmon is added to the pan, or slightly later if you like your salmon well cooked. Cook for five minutes and then drain and toss in the sesame oil.
In the last minute of cook time remove the garlic from the marinade and bring the liquid to the boil, allow to reduce by up to half. This happens very quickly and the liquid froths excitedly, I find removing the pan from the heat and swirling to calm it is the best way to judge how much reduction has occurred, then replace on heat if required.
Serve the salmon on the asparagus and drizzle over the sauce. Serve with sticky rice or sautéed potatoes.