- 1 lb. asparagus
- 1 1/2 tbsp. low sodium soy sauce
- 2 tsp. sugar
- 1 tbsp. olive oil
- 2 tsp. sesame seeds
Cut stalks diagonally in 1 1/2-inch lengths. Blanch for 2 minutes in boiling water and cool immediately under cold water. Mix together soy sauce, sugar, olive oil and sesame seeds. Toss asparagus in dressing mixture and refrigerate for 15 minutes. Stir asparagus in dressing to ensure a fresh coating of the dressing and chill for an additional 15 minutes. Serves 4.
Source: Kentucky Cooperative Extension