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1
Hold base of each asparagus stalk firmly and bend stalk; the end will break off at the spot where stalk becomes too tough to eat.
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2
Discard tough ends; trim scales if stalks are gritty.
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3
Cut asparagus into 2-inch-long pieces.
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4
Cut zucchini into 1 1/2-inch chunks.
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5
Cut broccoli into 2 1/2-inch-long pieces.
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6
Remove stem and strings along both edges of each pea pod.
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7
Cut green onions into 1-inch pieces.
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8
In 3-quart saucepan over high heat, in 1 inch boiling water, heat broccoli to boiling.
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9
Reduce heat to low; cover and simmer 4 to 5 minutes until broccoli is just tender-crisp.
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10
Drain.
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11
In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook zucchini, green onions, and 1/4 teaspoon salt, stirring frequently, until vegetables are golden and tender-crisp; with slotted spoon, remove to bowl.
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12
In oil remaining in skillet and 1 tablespoon additional hot olive or salad oil, cook asparagus, snap peas, and 1/4 teaspoon salt, stirring frequently, until vegetables are golden and tender-crisp.
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13
In cup, mix rice vinegar, sesame oil, sugar, and 1 teaspoon salt.
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14
Add zucchini, green onions, and broccoli to vegetables in skillet; stir in sesame vinaigrette, tossing to coat vegetables well; heat through.
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15
Serve vegetables warm.
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16
Or cover and refrigerate to serve cold later.
