1 bunch asparagus, chopped 1" pieces
3 tablespoons canola oil
2-3 tablespoons sesame seeds
1 tablespoon sesame oil, optional
1 tablespoon minced garlic, optional
4 portobello mushrooms, chopped 1" pieces
1-2 tablespoons lemon juice
4 cups fettuccine
1. Cook asparagus, covered in small amount of boiling water 4-6 minutes. Drain. In pan, add canola oil, sesame seeds, optional sesame oil, and optional garlic. Heat on medium until sesame seeds are roasted.
2. Add mushrooms to pan, and cook/stir for 5 minutes. Add asparagus and lemon juice. Toss to coat.
3. Cook fettuccine according to package directions and drain. Add fettucine to vegetables, and serve.