Cut tips (about 2 inches from top) of asparagus and reserve the stems for another use. Bring a medium saucepan of water to boil and lightly blanch the asparagus for about 2 minutes or until it turns bright green. Drain and put in a bowl of ice water to stop the asparagus from cooking. Drain again and let rest.
In a medium bowl, whisk together ponzu or vinegar, olive oil, and fresh herbs and season with fresh ground pepper. In a large bowl, combine chilled asparagus, peppers, sprouts and onion. Toss with dressing. Serves 8