Remove the shell of the geoduck. Blanch the geoduck siphon for 30 second, remove the skin, and wash thoroughly. Slice geoduck into thin slices. Prepare sea cucumber by soaking in cold water until tender then blanching briefly in boiling water. Slice thinly. Blanch asparagus briefly in boiling salted water. Transfer to a large bowl of ice water, chill thoroughly. Cut into 5 cm/2 inches lengths then thinly slice lengthwise. Arrange attractively onto the rim of a serving platter. Arrange geoduck slices onto middle of platter and top with sea cucumber. Sprinkle with soy sauce and some hot oil and serve.
