1 T. soy sauce
\n1 T. rice vinegar
\n1 T. peanut oil
\n1 T. water
\n1 T. tahini (pureed sesame seeds)
\n1 tsp. chopped fresh ginger
\n1\/2 tsp. chopped garlic
\n1 T. SPLENDA\u00ae Granular
\nPinch red pepper flakes
\n48 medium-size asparagus spears trimmed, peeled and cleaned<\/p>\n
In a food processor, combine everything except the asparagus and mix until thoroughly blended. Set aside. Cut the asparagus into two-inch pieces, on the diagonal. Half fill large skillet with water, cover and bring to a boil. Add the asparagus and simmer just until crisp-tender, approximately four to five 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.<\/p>\n
Yield: 7 servings
\nServing Size: 2\/3 cup<\/p>\n
Calories: 70
\nFat: 4g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. soy sauce 1 T. rice vinegar 1 T. peanut oil 1 T. water 1 T. tahini (pureed sesame seeds) 1 tsp. chopped fresh ginger 1\/2 tsp. chopped garlic 1 T. SPLENDA\u00ae Granular Pinch red pepper flakes 48 medium-size asparagus spears trimmed, peeled and cleaned In a food processor, combine everything except the asparagus and mix until thoroughly blended. Set aside. Cut the asparagus into two-inch pieces, on the diagonal. Half fill large skillet with water, cover and bring…<\/p>\n