1 Rinse and dry green asparagus, trim off woody ends and peel lower third of spears if desired.
2 Cut off asparagus tips and cut the spears on the diagonal into about 5 cm (approximately 2-inch) pieces.
3 Heat the canola oil in a large non-stick pan. Cook all asparagus pieces over medium heat, stirring occasionally, until crisp-tender, 8-10 minutes.
4 Turn off heat, pour off the cooking oil add the walnut oil to the pan. Season with salt and serve with bresaola on a plate, grinding pepper over the top.