Sesame Asparagus Salad

This is from Jennifer Eloff’s wonderful cookbook Splendid Low-Carbing. Jen, of sweety.com, says it’s simple, yet it has an eye-catching presentation.

YIELDS: 6 servings, each with 2 grams of carbohydrates and 1 gram of fiber, for a total of 1 gram of usable carbs and 1 gram of protein.

INGREDIENTS:

• 1 pound fresh asparagus
• 5 cups water
• 4 teaspoons soy sauce
• 2 teaspoons sesame or olive oil
• 1 tablespoon sesame seeds

INSTRUCTIONS:

1. Break off the tough ends of the asparagus by bending each stalk back until it snaps.
2. Bring the water to a boil in a large saucepan, and drop the asparagus stalks into the rapidly boiling water. Parboil for 5 minutes, drain immediately, and rinse in cold water. Pat dry with paper towels.
3. Combine the soy sauce and oil in a small bowl. Lay the asparagus stalks in a casserole, and toss with the soy sauce mixture.
4. Sprinkle with the sesame seeds, and chill in the refrigerator for an hour or two before serving.