Recipe By Chef Jim Coleman

As local asparagus comes to an end, feel free to increase the amount of green beans to to three quarter pounds or substitute a cup of julienne carrots. Toss in a few sliced fresh mushrooms at the end for a meaty note.

Ingredients

• ½ bunch snapped asparagus
• ½ pound green beans, stems trimmed
• 2 tablespoons good quality olive oil
• 1 red bell pepper seeded and cut into julienne
• ½ teaspoon chili paste or red pepper flakes
• 2 teaspoon grated fresh ginger
• 2 clove garlic, finely chopped
• Homemade sesame oil (recipe follows below)
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Directions

1. Cut the beans and asparagus into 2-inch pieces. Bring a large saucepan 3/4 full of water to a boil. Add the beans and asparagus and cook until they turn bright green and are tender-crisp, 1-3 minutes. Drain the vegetables then plunge them into a bowl of ice water to stop the cooking. Drain against and set aside.

2. In a large frying pan, heat the olive oil over medium heat. Add the bell pepper and toss and stir for about 1 minute. Add the beans and asparagus and sauté for 1 minute longer. Add the chili paste, ginger and garlic and toss for 1 minute longer. Drizzle with the homemade sesame oil and season with the salt and black pepper. Serve immediately.

3. Drizzle white and black homemade sesame oil around plate.

Black Sesame Oil Recipe

Ingredients

• ½ cup black sesame seeds
• 3/4 cup extra virgin olive oil
• 1 teaspoon brown sugar

Directions

1. Combine ingredients in a food processor and set aside.

White Sesame Oil Recipe

Ingredients

• ½ cup white sesame seeds
• 3/4 cup extra virgin olive oil
• 1 teaspoon powdered sugar

Directions

1. Combine ingredients in a food processor and set aside.