| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Breads, Low fat, Muffins & r, Side dishes | 4 | Servings | |
INGREDIENTS
| 1 | lb | Asparagus |
| 1 | T | Minced garlic |
| 1 | T | Grated gingerroot |
| 1/2 | t | Salt or herbal salt |
| Substitute | ||
| 1/2 | t | Honey |
| 2 | T | Low-sodium soy or tamari |
| Sauce | ||
| 1 | t | Dark sesame oil |
| 1 | T | Rice vinegar |
| 1/4 | t | Cayenne pepper |
| 1/4 | t | Hot-pepper flakes |
| optional |
INSTRUCTIONS
Bring a large pot of water to a boil over high heat. Trim ends of asparagus and slice each stalk diagonally into 3-inch pieces. Steam until tender (8 to 10 minutes). Drain. In a large bowl combine garlic, gingerroot, salt, honey, soy sauce, sesame oil, vinegar, cayenne, and hot-pepper flakes. Toss with asparagus. Chill or serve warm. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 42
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: <1mg
Sodium: 335.6mg
Potassium: 266.4mg
Carbohydrates: 6.4g
Fiber: 1.3g
Sugar: <1g
Protein: 3.1g