• 1 pound asparagus
• 2 tablespoons peanut oil
• 2 tablespoons minced shallots
• 1 tablespoon sesame seeds
• 2 teaspoons soy sauce
• Dash of toasted sesame oil
• Freshly ground black pepper

1. Trim tough ends from asparagus spears. Set spears aside.
2. Heat a 10-inch cast-iron skillet for about 2 minutes over medium-high heat. Add 1 tablespoon peanut oil and half of the asparagus in a single layer.
3. Cook for 3 to 4 minutes without turning. Shake pan occasionally. Turn, and cook 3 minutes more. Asparagus should be bright green with brown spots.
4. Add 1 tablespoon shallots and half the sesame seeds, and cook, shaking the pan to toss asparagus, for 1 to 2 minutes or until shallots are transparent. Do not let them burn.
5. Add half the soy sauce, sesame oil, and pepper, and cook 30 seconds. Transfer to a plate, and keep warm. Repeat with remaining asparagus. Keep warm until ready to serve.

Found this one online too and it is really good! This recipe uses a lower-fat version of a Chinese cooking technique called dry sautéeing. The asparagus may also be served at room temperature