Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: snap off tough ends of asparagus. remove scales if desired. cover and cook asparagus in a small amount of boiling water for 2 minutes or until crisp-tender. drain and rinse with cold water (i throw some ice cubes on top of them to stop the cooking). combine vinegar, sesame oil, and sesame seeds in large zip-lock bag. add asparagus. chill 2 hours, turining occasionally. i double the recipe with 1 lb of asparagus. sometimes i cut back on the red wine vinegar if i cooked the asparagus too long.

Target recipe: in a large skillet or wok, toast the sesame seeds over medium heat, shaking the pan about 1 minute or until the seeds are pale brown and nutty-smelling. remove and set aside. add the oils to the pan and warm over medium heat, then add the asparagus and stir-fry for about 1 to 2 minutes or until the asparagus begins to soften. add the rice wine vinegar and soy sauce, and continue to stir-fry for another 1 to 2 minutes, or until tender but still crisp. serve sprinkled with the toasted sesame seeds.