Asparagus with Sesame-Ginger Sauce Recipe

In a food processor or blender, combine everything except the asparagus and mix until thoroughly blended. Set aside.

Cut the asparagus into two-inch (5 cm) pieces, on the diagonal.

Half-fill a large skillet with water, cover and bring to a boil. Add the asparagus and simmer just until crisp-tender (approx. 4-5 minutes). Drain well but do not rinse.

Transfer to serving bowl. Pour the sauce over the hot asparagus and toss to coat. Serve warm or at room temperature.


  • 1 tbsp (15 mL) soy sauce
  • 1 tbsp (15 mL) rice vinegar
  • 1 tbsp (15 mL) peanut oil
  • 1 tbsp (15 mL) water
  • 1 tbsp (15 mL) tahini (pureed sesame seeds)
  • 1 tsp (5 mL) chopped fresh ginger
  • 1/2 tsp (2 mL) chopped garlic
  • 1 tbsp (15 mL) SPLENDA® No Calorie Sweetener- Granulated
  • 1 pinch red pepper flakes
  • 48 medium-size asparagus spears; trimmed; peeled and cleaned

Nutrition information

per serving
Total Calories 60
Calories from Fat 30
Total Fat 3.50g
Saturated Fat 0.50g
Cholesterol 0mg
Sodium 135.00mg
Total Carbohydrates 6.0g
Fibre 3.00g
Sugars 3.00g
Protein 3.00g

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