Makes 4 Servings
3 cups diagonally sliced asparagus spears (2″ pieces)
2 tablespoons sherry-wine vinegar
1 tablespoon + 1 teaspoon sesame oil
1 teaspoon granulated sugar
1/4 teaspoon salt
8 Boston lettuce leaves
2 tablespoons chopped fresh chives
2 teaspoons sesame seeds, toasted
In large pot of boiling water, cook asparagus 2 minutes; drain. Rinse under cold
running water; drain well and dry with paper towels. Set aside.
In large bowl, whisk together vinegar, 1 tablespoon + 1 teaspoon water, the oil, sugar
and salt; add cooked asparagus. Toss to mix well.
To serve, line 4 plates with 2 lettuce leaves each; top each with one-fourth of the
asparagus mixture. Sprinkle each with one-fourth of the asparagus mixture. Sprinkle
each with one-fourth of the chives and sesame seeds.
EACH SERVING PROVIDES: 1 Fat, 1 3/4 Vegetables, 10 Optional Calories
PER SERVING: 77 Calories, 3 g Protein, 6 g Fat, 6 g Carbohydrate, 139 mg Sodium, 0 mg
Cholesterol, 1 g Dietary Fiber