Cut asparagus into 1-inch pieces. Cook in boiling water for 1 minutes; drain quickly and immediately place in cold water to stop the cooking. Drain well; pat dry with paper towel. Cook Fusilli according to package directions. Rinse with cold water to cool quickly; drain well. Combine soy sauce, oil and sugar in medium bowl. Add asparagus and cooled Fusilli to sauce and stir until well coated. Chill thoroughly before serving.