Stir-Fried Asparagus, With Jicama

• 1 1/2 pounds medium asparagus
• 3 tablespoons cooking oil
• 1 cup jicama, peeled and cut into matchsticks one inch long (see note)
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 2 tablespoons chicken broth
• 1/2 teaspoon Oriental sesame oil
• 1 tablespoon minced scallions

1. Wash asparagus, snap off the ends and cut into 1-inch pieces on a very sharp slant.
2. Heat the oil in a wok or skillet.
3. Add the asparagus and stir-fry for about three minutes.
4. Stir in the jicama.
5. Add salt, sugar and chicken broth, stir and cover.
6. Lower heat and cook about three minutes, until the asparagus are crisp-tender but have not lost their bright green color.
7. Add sesame oil and scallions, stir once and serve.
8. If desired, transfer to a serving dish and allow to cool to room temperature, then serve as a salad.

medium asparagus, cooking oil, jicama, salt, sugar, chicken broth, sesame oil, scallions

Taken from cooking.nytimes.com/recipes/6391 (may not work)