12 oz. fresh asparagus
1 tablespoon oil (olive or sesame adds flavor)
1 tablespoon toasted sesame seeds
1 tablespoon soy sauce

Rinse under cool running water. Break off tough ends. Leave whole. Heat a large skillet or wok until drops of water sprinkles onto skillet surface “dance”.
Add oil tilting pan to coat surface. Add asparagus, cook stirring or shaking constantly for 3 to 5 minutes until just tender and bright green. Shake soy sauce over asparagus; sprinkle with sesame seeds.
Serves 4

Notes:
If preferred to pre cook, start with boiling water in the skillet and drain before adding oil; cook for several minutes before completing cooking in skillet.
Toast sesame seeds by placing in a dry skillet over medium heat. Shake often, watch carefully.
To store fresh asparagus, stand it upright with cut part of stems in cold water about 1″ deep. Change water every day.

ROASTED ASPARAGUS
1 Preheat your oven to 400°F (205°C). Rinse the asparagus spears.
2 Line a roasting pan with foil.Arrange the asparagus spears in a single layer on the lined roasting pan. Drizzle with olive oil and rub the spears all over with the olive oil to coat. Sprinkle with salt, pepper, and minced garlic (optional).
3 Roast for 10 minutes, more or less, depending on how thick the spears are, until the asparagus are just lightly browned and tender when you pierce them with a fork.