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.
Recipe information
Yield
serves 4
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
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Preparation
Heat the oil in a large skillet or wok over medium-high heat. Add the asparagus and mushrooms, and sauté just until tender, about 5 minutes. Remove from heat. Sprinkle with the toasted sesame seeds, and season with salt and pepper. Serve hot.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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