Vegetables can be a challenge in my house – no one – including my husband is a fan – so getting creative is a must! This recipe was sent to be my the great folks at Splenda!
Ingredients
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon peanut oil
- 1 tablespoon water
- 1 tablespoon tahini (pureed sesame seeds)
- 1 teaspoon chopped fresh ginger1/2 teaspoon chopped garlic
- 1 tablespoon SPLENDA® No Calorie Sweetener, Granulated
- 1 pinch red pepper flakes
- 48 medium-size asparagus spears, trimmed, peeled and cleaned
Directions
1 In a food processor or blender, combine everything except the asparagus and mix until thoroughly blended. Set aside.
2 Cut the asparagus into two-inch pieces, on the diagonal.
3 Half-fill a large skillet with water, cover and bring to a boil. Add the asparagus and simmer just until crisp-tender (approx. 4-5 minutes). Drain well but do not rinse.
4 Transfer to serving bowl. Pour the sauce over the hot asparagus and toss to coat. Serve warm or at room temperature.
