Sesame Mushroom, Edamame and Asparagus Sauté Gelson's

Ingredients

• 1 8 ounce bag Eda zen shelled frozen edamame 1 1/2 cups
• 1 tablespoon McCormick sesame seeds
• 1 tablespoon Napa Valley organic olive oil
• 1 teaspoon Napa Valley organic sesame oil
• 1 5 1/2 ounce container diced organic red onion
• 8 thin asparagus spears tough ends snapped off spears cut into 1 inch pieces
• 1 generous tablespoon peeled and minced fresh ginger
• 1 5 ounce package sliced shiitake mushrooms washed
• 1 tablespoon San j tamari lite 50%less sodium organic soy sauce
• 1 tablespoon Kikkoman plain rice vinegar not the seasoned kind
• 1/8 teaspoon Le Saunier de Camargue fleur de sel sea salt
• 1/4 to 1/2 teaspoon black pepper