Asian Asparagus Recipe

Asian Asparagus Recipe
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I don't mask tastes with heavy sauces, and I use oils sparingly. This is an easy-to-fix stir-fry offers a delightful garlic-orange sauce that keeps the spotlight on the vegetables.—Lee Ann Odell, Erie , Colorado

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  • 4 Servings
  • Prep/Total Time: 20 min.

Ingredients

  • 2 tablespoons orange juice
  • 1 tablespoon white wine vinegar
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 1 garlic clove, minced
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon minced fresh gingerroot
  • Dash pepper
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 teaspoon canola oil
  • 8 cherry tomatoes, halved

Directions

  • In a small bowl, combine the first seven ingredients; set aside. In a large nonstick skillet or wok, stir-fry asparagus in canola oil until crisp-tender. Add tomatoes and orange juice mixture; heat through. Yield: 4 servings.

Nutritional Analysis: One serving (1 cup) equals 57 calories, 2 g fat (trace saturated fat), 0 cholesterol, 78 mg sodium, 7 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Asian Asparagus published in Light & Tasty February/March 2003, p7

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Asian Asparagus Recipe

Asian Asparagus

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