ASIAN SPRING ASPARAGUS

1 pound fresh asparagus
1 tablespoon vegetable oil
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
1 tablespoon soy sauce
1/3 cup natural California pistachios, coarsely chopped

Trim woody ends of asparagus spears. Slice asparagus (with a sharply diagonal slant) into 3-inch lengths.

Heat oil in large skillet until a piece of asparagus sizzles. Add asparagus, ginger and pepper; stir-fry over medium-high heat for 2 minutes.

Add soy sauce and stir-fry 2 minutes longer.

Add pistachios and stir-fry briefly just to heat through.

Note: For milder flavor, reduce pepper to 1/8 teaspoon

Makes 4 servings
Source: California Pistachio Commission