|Author: Jim Kirkley
Quick, easy and low-calorie. Just don’t over-cook the asparagus. It should still be crisp when done.
Serve with white rice
2 tablespoons, soy sauce
2 cloves, garlic – finely minced
1 tablespoon, fresh ginger – grated
1 teaspoon, sesame seeds
1 pound, fresh asparagus – cut into 1″ pieces
1 tablespoon, avocado oil
fresh ground black pepper – to taste
toasted sesame oil
- Heat wok or large non-stick frying pan over high heat.
- Add oil. Chow garlic and ginger in oil for a few seconds, add sesame seeds and asparagus. Add a few grinds of black pepper.
- Cook 2 minutes tossing occasionally. Splash on soy sauce, toss then remove. Lightly drizzle with toasted sesame oil.
- Serve immediately.
Thicker asparagus works best in this recipe. Pencil-thin asparagus will cook too quickly and become limp.