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To make the wontons, combine all ingredients in a bowl except the wrappers.
To assemble, spoon 2 teaspoons of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up and around the filling and pinch to seal. Repeat with the remaining filling.
To make the chili oil, combine the ginger, garlic, chile sauce, chili flakes, paprika, 2 tablespoons sesame seeds, and honey in a heat proof bowl. Heat the oil in a skillet over medium heat until it sizzles, 5 minutes. Pour the oil over the spices, stir to combine, then add 2 tablespoons tamari/soy sauce.
In the same skillet, cook the asparagus over medium heat until tender, 3-5 minutes. Turn the heat off and add 1 tablespoon tamari/soy sauce and 1 tablespoon sesame seeds. Toss to combine.
Bring a large pot of salted water to a boil. Boil the wontons until they float, 3-4 minutes. Toss the warm wontons in the chili oil. If desired, spoon over some of the hot wonton cooking water to create a spicy broth. Serve the asparagus on the side.