2 tsp. sesame seeds
2 lb. fresh asparagus, cut in 1-inch pieces
2 tbsp. peanut or vegetable oil (more as needed)
2 tsp. grated fresh ginger or 1 tsp. ground ginger
1 tsp. sesame oil

Blanch asparagus in boiling water for 2-3 minutes. Drain, then plunge, into icy water. This keeps the asparagus crisp. Drain and pat dry. Toast sesame seeds over medium heat in a small pan. Remove from heat when lightly brown. (May do dish ahead up to this point.)

Then in a large pan or wok, heat oil over medium heat. Add the ginger, salt and asparagus and stir fry for 5 minutes or until heated through. Stir in sesame oil and seeds and stir fry another minute. Serve immediately.