- 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
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.