Under 30 Minutes

Asparagus and Shiitake Stir-Fry

To clean the mushrooms, simply wipe the caps with a damp paper towel; do not rinse, as they will become soggy. Toast the sesame seeds in a dry skillet over medium heat until golden.

  • Prep:
  • Total Time:
  • Servings: 4
Asparagus and Shiitake Stir-Fry

Photography: EARL CARTER

Source: Martha Stewart Living, April 2003

Ingredients

  • 1 tablespoon dark sesame oil
  • 1 bunch medium or thick asparagus, tough ends trimmed, stalks sliced into 1 1/2-inch lengths
  • 8 ounces fresh shiitake mushrooms, trimmed and sliced into 1/2-inch-thick pieces
  • 1 tablespoon sesame seeds, toasted
  • Coarse salt and freshly ground pepper

Directions

  1. Heat oil in a large skillet or wok over medium-high heat. Add asparagus and mushrooms, and saute just until tender, about 5 minutes. Remove from heat. Sprinkle with toasted sesame seeds, and season with salt and pepper. Serve hot.

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