INGREDIENTS

3 Tbsp.  Vegetable Oil  
3 cups  Asparagus , trimmed 
1 1/2 cups  Carrots , julienne 
3/4 cup Red Bell Pepper , julienne 
6 Tbsp.  Cilantro Leaves, chopped 
1/4 cup Rice Vinegar  
1/4 cup  Soy Sauce  
2 Tbsp.  Sugar  
1/2 cup Chopped Peanuts  

DIRECTIONS

1.) Heat the oil in a large skillet over high heat. Add the asparagus and sauté until tender but crisp and slightly charred. Remove from pan to cool.

2.) Julienne the cooked asparagus and transfer to a mixing bowl. Combine with the remaining ingredients and toss well.

3.) Warm the slaw before assembling the wraps.