Asparagus and Watercress, Stir-Fried

• 2 pounds medium-thick asparagus
• 1 bunch watercress
• 1/2 tablespoon vegetable oil
• 1/2 teaspoon sugar
• Salt

1. Snap off the ends of the asparagus where they break naturally, then cut them into slices one-half inch thick sharply at an angle.
2. Rinse and drain the watercress and trim off any heavy stems.
3. Separate the watercress into branches.
4. Shortly before serving time, heat the oil in a wok or large skillet.
5. Add the asparagus and stir-fry them two to three minutes until they begin to lose their rawness and turn bright green.
6. Sprinkle them with sugar.
7. Add the watercress and stir-fry until the watercress wilts.
8. Season with salt.
9. Transfer to a serving dish and serve hot or at room temperature.

watercress, vegetable oil, sugar, salt

Taken from cooking.nytimes.com/recipes/4145 (may not work)