Instructions: Tested April 15, 2001. Served with the Easter ham dinner. Very well received by everyone, even unadverturous eaters - but not children.

Tip: Segregate the asparagus pieces by portion of the stem, e.g. the bottom thirds, middles and tips. When cooking the asparagus, start with the bottoms and asaute for 1 to 2 minutes. Add the mid sections, saute for another minute and add the tips. Saute for another minute or so and then proceed as below.

Break off tough ends of asparagus and cut stalks in half vertically or into 2-inch sections. Heat vegetable oil in a large skillet over medium heat. Saute asparagus for 2 to 3 minutes. Sprinkle with salt to keep asparagus green. Pour in wine, then add green onions and pepper strips. Cook 2 more minutes and remove from heat. Vegetables should be crunchy. Drizzle sesame oil on top and add almonds. Toss and serve immediately or serve chilled.

Start to Finish Time:
"0:21"

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