Rinse and boil wild rice until tender. Drain any remaining water and cool. Trim asparagus, but leave in whole spears; cook in boiling water for three minutes. Drain and rinse under cold water. Puree ginger and vinegar in blender. Strain into a bowl, and whisk in sesame oil, salt, sugar, pepper and olive oil until blended. Pour dressing on asparagus; drain off most of it. Blend remainder into wild rice. Arrange asparagus on top of wild rice in serving dish. Sprinkle with toasted sesame seeds. Chill or serve at room temperature.