Szechuan Asparagus & Red Peppers

• 1/4 cup water
• 1 pound (about 24) fresh asparagus spears, cut into 2-inch pieces
• 2 tablespoons Land O Lakes Butter
• 1 small (1/2 cup) onion, sliced 1/4-inch, separated into rings
• 1 large (1 cup) red bell pepper, cut into 2x1/2-inch pieces
• 1 teaspoon finely chopped fresh garlic
• 1 teaspoon finely chopped fresh ginger root*
• 1 tablespoon rice vinegar or cider vinegar
• 2 teaspoons soy sauce
• 1/2 teaspoon sugar
• 1/2 to 1 teaspoon chili puree with garlic

1. Place water and asparagus in 2-quart casserole dish.
2. Cover; microwave 3-4 minutes or until asparagus is bright green.
3. Drain; set aside.
4. Melt butter in 10-inch skillet until sizzling; add onion.
5. Cook over medium-high heat, stirring constantly, 1 minute or until onion is softened.
6. Add asparagus; continue cooking, stirring constantly, 1-2 minutes or until asparagus is crisply tender.
7. Stir in bell pepper, garlic and ginger root.
8. Continue cooking, stirring constantly, 1-2 minutes or until bell pepper is crisply tender.
9. Remove skillet from heat.
10. Combine all sauce ingredients in bowl.
11. Add sauce to vegetables; toss to coat.
12. *Substitute 1/4 teaspoon ground ginger.

water, butter, onion, red bell pepper, fresh garlic, fresh ginger root, rice vinegar, soy sauce, sugar, chili puree with

Taken from www.landolakes.com/recipe/2490/szechuan-asparagus-red-peppers (may not work)