Source: Cooking Light, May 2001
36 spears asparagus
1 1/2 teaspoons dark sesame oil
1 teaspoon low-sodium soy sauce
1/8 teaspoon black pepper
Preheat oven to 450º.
Snap off tough ends of the asparagus spears. Combine asparagus and the remaining ingredients in a jelly-roll pan, turning asparagus to coat.Bake at 450º for 10 minutes or until the asparagus is crisp-tender; turn once.
Yield 4 servings (serving size: 9 asparagus spears).
Calories 43 (44% from fat); Fat 2.1g (sat 0.3g, mono 0.7g, poly 0.9g); Protein 3g; Carb 4.9g; Fiber 1.2g; Chol 0mg; Iron 0.9mg; Sodium 53mg; Calc 23mg.
I talked about this recipe HERE.