Use a vegetable peeler to remove the thin layer of skin from the bottom of the asparagus spears nearly to the green tips.
Steam the asparagus just until crisp-tender, 2 to 3 minutes.
Rinse under cold water to stop the cooking.
Combine the vinegar, oil, honey, and tamari.
Arrange the asparagus in one layer in a shallow dish.
Pour the marinade over the asparagus.
Chill, covered, for 3 to 5 hours or overnight.