Pistachio Asian Spring Asparagus

4 servings.

1 pound Fresh asparagus
1 tablespoon Vegetable oil
¼ teaspoon Ground ginger
¼ teaspoon Black pepper
1 tablespoon Soy sauce
1/3 cup Natural American 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.