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Asparagus with Red Bell Peppers and Shiitake Mushrooms Recipe

Submitted by Victoria Wesseler, Lebanon, IN

As a food writer, Victoria spends a lot of time in the kitchen where she made up this recipe. “We have 7 acres and we grow about half of our own food, so everything is fresh and wonderful,” she says. For variety, substitute the asparagus with garlic scapes or very thin green beans, she suggests.


  • 4 cups asparagus, cut into long pieces
  • 2 Tbsp. grape seed oil
  • 8 ounces shiitake mushrooms, sliced (can substitute sliced white button mushrooms)
  • 1 large bell pepper, cut into thin 1-inch strips ½ tsp. salt ¼ tsp. freshly ground black pepper
  • 2 Tbsp. toasted sesame seeds


Bring 3 quarts water to a boil in a large saucepan, add the asparagus, cover, and boil for 2 minutes. Remove asparagus from water and plunge it into an ice bath for 2 minutes. Drain and pat dry. In large nonstick skillet, heat 1 Tbsp. of the oil over medium-high heat. Add the mushrooms and sauté them until they are just beginning to brown. Add the second tablespoon of oil to the pan and add the asparagus, bell pepper strips, salt, and pepper. Stir fry for 5 minutes or until the asparagus and peppers are heated through. Place on serving platter and sprinkle with sesame seeds. Serves 4-6.