2 pounds asparagus, trimmed
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
1/2 packet sugar substitute
2 tablespoons toasted sesame seeds
Place asparagus in a large saucepan of lightly salted boiling water. Simmer 6 to 8 minutes until just tender. Do not overcook (stalks should not droop when picked up). Drain and pat dry. Cut into 1 1/2-inch pieces.
In a large bowl, mix soy sauce, vinegar, sesame oil, sugar substitute and sesame seeds. Add asparagus and toss to coat. Chill 30 minutes for flavors to blend.
Makes 6 servings
Calories 53, Fat 3 g, Carbs 4.5 g, Fiber 1/5 g.
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