Sesame Chicken and Asparagus

I don’t know if my taste buds are immune to sesame now, but this dish should have tasted stronger than I thought it did when I made it. I even went out and bought a new bottle of sesame oil and tried it a second time without much change. At any rate, kit still was very good.

INGREDIENTS

1    bunch asparagus, about 1 pound

2    boneless, skinless chicken breasts

2    tablespoons butter

½   cup chopped shallots

1    tables[poon dry white wine

1    teaspoon dried tarragon

2    tablespoons sesame oil

2    tablespoons sesame seeds, toasted

METHOD

Wash and trim the asparagus by breaking off the hard part of the stems, then cut into 1 inch pieces. Set aside. Cut the chicken into  bite-sized pieces and set aside.

Heat a large skillet over medium heat and add the butter. When melted, add the shallots and cook for 3 to 4 minutes, stirring occasionally. Add the chicken to the skillet and, stirring occasionally, cook for 4 to 5 minutes. Add the white wine and the asparagus and cook for 4 to 5  minutes un til the asparagus is crisp-tender. Remove from the heat and pour on the sesame oil, stirring to combine. Remove to a serving dish and garnish with the sesame seeds.