Here’s a simple, colorful side dish.

Serves 4.

INGREDIENTS

  • 1 pound fresh asparagus, ends trimmed, each stalk cut diagonally into thirds

  • 1/2 teaspoon vegetable oil

  • 1/2 cup finely diced red bell pepper
  • 1 tablespoon low-sodium soy sauce
  • 1/2 teaspoon oriental sesame oil
  • 2 teaspoons sesame seeds, toasted

    DIRECTIONS

    Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse asparagus under cold water. Drain well. (Can be made 1 day ahead. Wrap in paper towels and chill.)

    Heat vegetable oil in large nonstick skillet over medium-high heat. Add bell pepper and stir 1 minute. Add asparagus and sauté until heated through, about 2 minutes. Add soy sauce and sesame oil; toss until asparagus and bell pepper are coated, about 1 minute. Transfer to platter. Sprinkle with sesame seeds.