Asparagus with Kaffir Leaves

Serves 4

A quintessential spring vegetable lights up the palate with asian flavors.

2 tbsp. canola oil
2 tsp. brown mustard seeds
1 tbsp. peeled fresh ginger, julienne
1 dried red chili, torn in half, discard seeds
6 kaffir leaves, julienne
1 ½  lb thin asparagus, cut into 1 inch pieces on the bias

• Heat oil in a heavy 8- inch sauté pan over medium heat.  Add mustard seeds and cook until they begin to pop, about 30 seconds.
• Stir in the ginger, kaffir leaves and chilies, stirring for about 1 minute. Add the asparagus and cook until just cooked, about 3 – 4 minutes. Season with salt and serve.