Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired. Diagonally cut into 2-inch pieces.
Coat a nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add asparagus; cook 2 minutes, stirring constantly. Add 1/4 cup broth; cover and cook 4 minutes or until asparagus is crisp-tender.
Combine remaining 1/4 cup broth, cornstarch, sugar, and soy sauce; stir until smooth. Add to asparagus mixture, stirring constantly. Bring to a boil; boil 1 minute, stirring constantly. Sprinkle with seeds.
Note: Be aware that many Asian sauces and condiments are high in sodium. If you are trying to control the sodium in your diet, use low-sodium soy sauce instead of the regular version and omit other high-sodium ingredients such as salt and monosodium glutamate (MSG).