Ingredients
1
pound fresh asparagus, ends trimmed, each stalk cut diagonally into thirds
1/2
cup finely diced red bell pepper
1
tbsp low-sodium soy sauce
1/2
tsp oriental sesame oil
2
tsp sesame seeds, toasted
Directions
1.
Cook asparagus in large pot of boiling salted water until crisp-tender, about
2.
3 minutes. Drain. Rinse asparagus under cold water. Drain well. (Can be made 1 day ahead. Wrap in paper towels and chill.)
3.
Heat vegetable oil in large nonstick skillet over medium-high heat. Add bell pepper and stir 1 minute. Add asparagus and sauté until heated through, about 2 minutes. Add soy sauce and sesame oil; toss until asparagus and bell pepper are coated, about 1 minute. Transfer to platter. Sprinkle with sesame seeds.
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