A good way to eat asparagus out of season.
SKILLET ROASTED ASPARAGUS (Pantry Cooking II)
1 can (15 ounces) cut asparagus
2-3 teaspoons olive oil
1 teaspoon sesame seeds
Drain asparagus and pour onto paper towels to absorb some of the canning liquid. Heat oil in a large non-stick skillet over medium high heat until oil shimmers. Add asparagus to the skillet. Heat, stirring occasionally, until asparagus starts to brown. Add sesame seeds and stir. Serves 2 to 3.
