1 1/2 lbs. asparagus
1 tbsp. sesame seed
1/3 c. salad oil
2 sm. onions, sliced
1 1/2 lbs. shelled and deveined shrimp
4 tsp. soy sauce
1 1/4 tsp. salt

About 30 minutes before serving: prepare asparagus; hold base of stalk firmly and bend stalk; end will break off at spot where it becomes too tough to eat. Discard ends; trim scales if stalks are gritty; cut asparagus into 2 inch pieces; set aside.

In 12 inch skillet over medium heat, toast sesame seed until golden, stirring and shaking skillet occasionally. Remove sesame seed to small bowl; set aside.

In same skillet over medium high heat, in hot salad oil, cook asparagus, onions, and shrimp until shrimp are pink and vegetables are tender crisp, stirring frequently, about 5 minutes. Stir in sesame seed, soy sauce and salt and salt until just mixed shrimp and vegetables. Makes 6 servings.