1 1\/2 pounds asparagus, tough stems removed, cut into 1-inch lengths
\n1 1\/2 tsp. unsalted margarine (or olive oil)
\n1 T. sesame seeds
\n1 tsp. reduced-sodium soy sauce
\n1 tsp. Oriental sesame or peanut oil
\n1\/8 tsp. black pepper<\/p>\n
In a heavy 10-inch skillet, bring an inch of unsalted water to a boil. Add the asparagus and cook, covered, for 3 minutes or until just tender. Drain in a colander, rinse under cold running water to stop the cooking, and drain again. Set aside. In the same saucepan, melt the margarine over moderate heat; add the sesame seeds and cook, stirring, for 3 to 4 minutes or until the seeds are golden. Return the asparagus to the pan; add the soy sauce, sesame oil, and pepper, and cook, stirring, for 1 minute or until the asparagus is heated through.<\/p>\n
Yield: 4 servings
\nCalories: 57
\nFat: 4g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/2 pounds asparagus, tough stems removed, cut into 1-inch lengths 1 1\/2 tsp. unsalted margarine (or olive oil) 1 T. sesame seeds 1 tsp. reduced-sodium soy sauce 1 tsp. Oriental sesame or peanut oil 1\/8 tsp. black pepper In a heavy 10-inch skillet, bring an inch of unsalted water to a boil. Add the asparagus and cook, covered, for 3 minutes or until just tender. Drain in a colander, rinse under cold running water to stop the cooking, and…<\/p>\n