S tockton , California (February 28, 2007) - California Fresh Asparagus spears are arriving in markets now ready to star in a wide variety of quick and easy recipes. The succulent, crisp, green spears add bright color and flavor to any meal and are a versatile and healthy part of menu plans.

Savor every flavor with California Asparagus and Lamb Stir Fry, a simple and delicious dish. Bites of sweet-tender asparagus contrast with the thinly sliced, aromatic lamb. A stand-out from traditional recipes, the pairing of these two favorite California grown products makes for a simple and elegant entrée at brunch, lunch or dinner.  This recipe is also a great use of left-overs and will surprise and delight the most discriminating diner.

The most important tip for any stir fry dish is to prepare all ingredients in advance as once cooking begins, you have to keep going! Although use of a wok is traditional, a wide-bottomed and heavy skillet works fine.  Moving the food continuously around the hot skillet assures that it cooks evenly.  Serve immediately for best flavor.

Stir-frying as a cooking technique was first developed to save valuable and costly fuel. Ingredients are cut into small and thin pieces so they cook very quickly. As a bonus, stir fry cooking is very healthy; nutrients are preserved and very little oil is needed to cook the food.

1 pound boneless California lamb, (from the leg or loin)

2 tablespoons soy sauce, divided

3 teaspoons cornstarch, divided

1/2 cup low sodium chicken stock or dry Sherry

1 tablespoon (Chinese) chili-garlic sauce (e.g., Lee Kum Kee)

1 teaspoon sugar

2 tablespoons peanut oil or vegetable oil

4 green onions, cut diagonally into 1-inch pieces

1 teaspoon freshly minced ginger

1 clove garlic, minced

1 pound California asparagus, ends trimmed, cut into 2- inch pieces

2 tablespoons sesame seeds, toasted

Directions

Cut lamb into long 2-inch wide strips along the grain of the meat, then cut crosswise (across the grain), into thin slices. This ensures tender mouthfuls.  In a medium bowl, combine the lamb, 1 tablespoon of the soy sauce, and 2 teaspoons of the cornstarch.

To make the sauce: In a small bowl, stir together the stock, the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the chili-garlic sauce, and sugar; set aside.

Heat a wok or large frying pan over high heat.

Pour 1 tablespoon of the oil into the hot wok, swirling to coat.  Add the lamb and cook, stirring and tossing, until lightly golden, about 2 minutes.  With a slotted spoon, remove to a plate.  Reduce heat to medium-high.

Pour the remaining 1 tablespoon of oil into the hot wok, swirling to coat.  Add the green onions, ginger, and garlic.  Cook, stirring until fragrant, about 30 seconds.  Add the asparagus and cook, stirring and tossing, until bright green, 30 seconds to 1 minute.

Nutrients per serving:  calories 434; calories from fat 194; fat 22 grams; saturated fat 5 grams; cholesterol 116 mg; sodium 657 mg; carbohydrate 15 grams; dietary fiber 4 grams; protein 42 grams.