- Serves: 4
- Ingredient Notes: Vegetarian, Corn-free, Dairy-free, Egg-free, Peanut-free, Tree nut-free
Ingredients
- 12 to 16 asparagus spears, tough ends trimmed
- 2 tablespoons sesame oil, divided
- Salt or soy sauce, to taste
- 12 pot stickers, vegetable or chicken (found in the freezer section at PCC)
- 1/2 cup red bell pepper strips, cut thin, about 2 inches long
- 1 tablespoon sesame seeds
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon each minced fresh ginger
- 1 teaspoon minced garlic
Additional options for colorful garnish
- Shredded carrots
- Peanuts, cashews or pumpkin seeds
- Cilantro, mint or basil
- Sliced pea pods
Directions
Preheat oven to 425° F.
Toss asparagus in 1 tablespoon sesame oil and sprinkle with salt. Roast on a sheet pan for 6 to 8 minutes until crisp-tender and bright green.
Cook pot stickers according to the package directions. Cover and keep warm.
Combine red bell pepper strips with the remaining sesame oil, sesame seeds, vinegar, sugar, ginger and garlic. Season with salt or soy sauce.
To serve, arrange 3 pot stickers each on 4 plates. Scatter with asparagus spears and top with garnish.
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