Ingredients
1 tablespoon Asian sesame oil
1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 red bell pepper, stemmed, seeded, ribs removed, and julienned
1/2 cup small oyster or maitake mushrooms, cleaned
1 bunch medium asparagus tips (about 2 inches long), halved lengthwise
Coarse salt and freshly ground pepper
1 cup packed baby spinach, washed and dried
1 tablespoon black sesame seeds, toasted and ground
Lime wedges, for garnish
Preparation
Heat sesame oil, olive oil, and garlic in a medium skillet over high heat until garlic starts to brown, about 1 minute. Add pepper, mushrooms, and asparagus. Cook, stirring, until tender, 2 to 3 minutes; season with salt and pepper.
Add spinach and continue cooking until slightly wilted. Sprinkle vegetables with sesame seeds and serve immediately, garnished with lime wedges.
