Name: Sesame Roasted Asparagus with Warm Pot Stickers
Total time: 30 min
Yield: 4
Ingredients: Ingredients 12 to 16 asparagus spears, tough ends trimmed 2 tablespoons sesame oil, divided 12 pot stickers, vegetable or chicken (found in the freezer section) 1/2 cup red bell pepper strips, cut thin, about 2 inches long 1 tablespoon sesame seeds 1 tablespoon rice vinegar 1 tablespoon sugar 1 teaspoon each minced fresh ginger and garlic Salt or soy sauce to taste Additional options for colorful garnish Shredded carrots Peanuts, cashews or pumpkin seeds Cilantro, mint or basil Sliced pea pods

Ingredients

12 to 16 asparagus spears, tough ends trimmed

2 tablespoons sesame oil, divided

12 pot stickers, vegetable or chicken (found in the freezer section)

1/2 cup red bell pepper strips, cut thin, about 2 inches long

1 tablespoon sesame seeds

1 tablespoon rice vinegar

1 tablespoon sugar

1 teaspoon each minced fresh ginger and garlic

Salt or soy sauce to taste

Additional options for colorful garnish

Shredded carrots

Peanuts, cashews or pumpkin seeds

Cilantro, mint or basil

Sliced pea pods

Preparation

Preheat oven to 425° F. Toss the asparagus spears in 1 tablespoon of the sesame oil and sprinkle with a little salt. Roast them on a sheet pan for 6 to 8 minutes until crisp tender and bright green. (You may alternately cook them over an outdoor grill.)

While the asparagus is roasting, cook the pot stickers according to the package directions. Cover and keep warm.

Combine the red bell pepper strips with the remaining sesame oil, sesame seeds, rice vinegar, sugar, ginger and garlic. Season with salt or soy sauce.

To serve, arrange 3 pot stickers each on four plates. Scatter with the asparagus spears and top with the garnish.

Recipe modified with permission from PCC Natural Markets.