Recipe by GibbyLou
Easy and tasty side dish from Cooking Light, May 2001
Top Review by AZPARZYCH
This was a quick and tasty veggie to have with our chicken. I am not a huge fan of sesame oil, but there was such a little amount that it did not overpower the asparagus. I have some thick asparagus so cooked it for 15 minutes to get them tender and sprinkled a little sea salt on it when it came out of the oven. Made for 2012 Spring PAC.
- 36 asparagus spears
- 1 1⁄2 teaspoons dark sesame oil
- 1 teaspoon low sodium soy sauce
- 1⁄8 teaspoon black pepper