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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
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.
Amount per Serving:
Serving Size: 2/3 cup (1/7 of recipe)
Total Calories: 60
Calories from Fat: 30
Total Fat: 3.5 g
Saturated Fat: 0.5 g
Cholesterol: 0 mg
Sodium: 135 mg
Total Carbohydrates: 6 g
Fibre: 3 g
Sugars: 3 g
Protein: 3 g