1 pound Fresh Washington Asparagus
1 pound lean beef steak, sliced in strips
2 tablespoons olive oil
1 yellow onion, sliced
1 teaspoon cornstarch
1/4 cup sherry wine
3 tablespoons Worcestershire sauce
1/2 teaspoon sugar
Heat olive oil in non-skillet over medium low. Add steak. Brown lightly. (Meat should be rare) Remove meat. Add sliced onion to skillet. Cook 3-to-5 minutes. Add sherry and asparagus. Cover and cook 5 minutes. Add sherry and asparagus. Cover and cook 5 minutes. Stir cornstarch, Worcestershire sauce, sugar and spices together. Add mixture to skillet. Cook until mixture thickens. Add steak. Cook until meat is warm. Meat should be rare. Vegetables should be crunchy. Remove from skillet. Serve over risotto or rice.
Recipe of the Washington Asparagus Commission.
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