1 1/2 lb. fresh asparagus spears, trimmed
2 tbsp. vegetable oil
1/4 c. thinly sliced sweet red pepper
1/4 c. coarsely chopped walnuts
1/4 tsp. ground ginger or 1 tsp. minced fresh gingerroot
1 garlic clove, minced
1/8 tsp. crushed red pepper flakes
2 tbsp. chicken broth
2 tbsp. soy sauce
1/2 tsp. sugar
1/2 tsp. salt

In a skillet or wok, stir-fry asparagus in oil until crisp-tender, about 10 minutes. Remove and keep warm.

In the same skillet, stir-fry red pepper, walnuts, ginger, garlic and pepper flakes for 2 minutes or until red pepper is crisp-tender. Stir in the broth, soy sauce, sugar and salt. Heat through. Add asparagus. Stir to coat.

Yield: 6 servings.