I love asparagus however it is prepared: steamed, roasted, puréed into soup, chilled in a salad, and now in this dish, "Stir-Fried Sesame Asparagus" (page 356). The sesame in this recipe comes from both sesame seeds, and sesame oil, but I opted to leave the oil out. The asparagus is lightly stir-fried and seasoned with garlic, ginger, and soy sauce, which gives this quick side dish a definite Asian persuasion. The sesame seeds are added at the very end.
"Keeping it McDougall Friendly" checklist:
ü Instead of stir-frying the asparagus in canola oil, use an equal amount of sherry, which is very complementary in this dish.
ü Omit the sesame oil, or use just a couple of drops if you want to intensify the sesame flavor.