Instructions: Wash asparagus. Snap ends. Cut diagonally into 2-inch pieces or shorter if asparagus is thick. Warm oven 325F. Roast pine nuts in a single layer on a cookie sheet about 8 minutes. In a small bowl combine 1/4 cup sherry, the soy, sesame, hoisin, cornstarch, 1/2 teaspoon zest and the juice. Heat wok, add oil. Coat.

Add garlic; when it sizzles but has not browned, add asparagus and stir and toss for 1 minutes. Add the remaining 1/4 cup sherry, then immediately cover the wok. Cook until asparagus turn bright green, about 2 minutes, removing the cover and stirring them a few times. If the liquid disappears before this, add a splash more of sherry or water. When done to color, add the sauce and pine nuts. Stir and toss until glazed with sauce, about 1 minute. Stir in the butter. Transfer to 4 heated dinner plates.

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