Stir-Fried Asparagus

I always peel my asparagus, to a point half an inch below the tip, before cooking. It tastes sweeter and cooks more quickly. The cooked asparagus should still be crunchy.

Ingredients
1 pound asparagus, the tough end cut off, peeled and washed
2 tablespoons vegetable oil
1/4 cup water
1 tablespoon Spike Vegetable Seasoning
1 tablespoon sesame seeds

Cut the asparagus stalks diagonally into 2-inch pieces.
In a heavy sauté pan, heat the oil until it is very hot. Add the asparagus and stir constantly for 1 minute, then add the water. Cover the pan immediately and cook for another 2 to 3 minutes, depending on the thickness of the pieces, shaking the pan occasionally.
Season with Spike Seasoning, sprinkle on sesame seeds, and serve.