In a small bowl, whisk together Low-Sodium Soy Sauce (1/2 cup), Rice Vinegar (2 tablespoon), Water (2 tablespoon), Brown Sugar (2 teaspoon), Garlic (2 clove), Sesame Oil (2 teaspoon), and Fresh Ginger (1/2 teaspoon). Set aside.
Add enough Canola Oil (as needed) to a large deep pot or dutch oven to come up the sides at least 3 inches. Attach a high heat thermometer to the side and heat oil to 350 degrees F (175 degrees C). Alternatively, you can use a deep fryer at the same temperature.
In a medium bowl whisk together All-Purpose Flour (1 cup), Water (1 cup), White Wine (1/4 cup), Egg (1), Corn Starch (2 tablespoon), Baking Soda (1/2 teaspoon) and Salt (1/4 teaspoon) until smooth. Set aside while oil is heating and Asparagus is prepped.
Trim woody ends from Asparagus (2 bunch) (about 2 inch). If some stalks are quite a bit thicker than others, thin by lightly peeling with a vegetable peeler to create more uniform stalks.
Once the oil is hot, dip individual asparagus spears into batter to evenly coat and tap off excess batter. Add to hot oil one at a time, cooking 6-8 per batch and cook for about 2 minutes per side depending on size.
Remove with a slotted scoop to a paper towel-lined tray and repeat with remaining asparagus.
Divided soy dipping sauce into small serving bowls and serve asparagus alongside. Garnish with Scallion (1/4 cup) and serve immediately.