This is a really great accompaniment to Orange Chicken, Mongolian Beef or just about any Chinese entree. This has the most wonderful flavor and texture; even people who aren't crazy about asparagus seem to really like it prepared this way.
1 large bunch asparagus, ends trimmed
2 tablespoons rice vinegar
1 1/2 teaspoons low-sodium soy sauce
1 1/2 tablespoons sesame oil
1 teaspoon sesame seeds (white or black)
Use a vegetable peeler to trim any tough parts of the asparagus stalks. Pour about 2 inches of water into a large saucepan and bring to a boil. Add the asparagus, cover, and cook until tender, 3 to 7 minutes (depending on size). Drain and transfer to a platter.
Meanwhile, in a small bowl, combine the vinegar, soy sauce, and oil. Spoon the dressing over the asparagus and sprinkle with the sesame seeds.
Yield: Makes 4 servings