Instructions: Lightly coat a nonstick skillet or wok with cooking spray and saute garlic on medium-high until fragrant. Add shrimp, asparagus, and black pepper, sauteing for 2-3 minutes or until asparagus is cooked but still crunchy, and shrimp turn pink. Remove from skillet, keep warm, and put hoisin, cornstarch, and stock into pan. Cook on medium high until thickened, about 1 minute. Return shrimp and asparagus to pan, add sesame oil, and reheat, stirring well. Garnish with cilantro, if desired. Serve over couscous or brown rice.

NOTES : Take advantage of the freshest spring asparagus for this colorful and quick dish. Shrimp, although they are high in cholesterol, are low in fat and calories.

I enjoyed this very much. I halved the ingredients to serve one since I was on my own for dinner this evening (hence the decision to make this recipe - my husband doesnt like shrimp or asparagus.) [Bill and Melissa Firman (mbfirm@voicenet.com)]

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