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Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
Servings:
8
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Ingredients
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1 pound asparagus, tough ends trimmed and cut into bite-sized pieces
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1/4 cup seasoned rice vinegar
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1 tablespoon low-sodium soy sauce
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1 tablespoon toasted sesame oil
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1 teaspoon white sugar
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1 English cucumber, halved lengthwise and cut into 1/4-inch thick slices
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1 pint grape tomatoes, halved
Directions
Bring a large pot of lightly salted water to a boil, add asparagus, and cook uncovered until bright green and just tender, 1 to 2 minutes. Thick asparagus spears may take just a bit longer.
Transfer asparagus with a large slotted spoon to a bowl of ice water for a few minutes to stop the cooking. Drain well and pat dry with a paper towel.
Meanwhile, for dressing, combine vinegar, soy sauce, sesame oil, and sugar in a small bowl. Whisk until well mixed combined.
Place asparagus, cucumbers, and tomatoes in a large bowl. Drizzle dressing over the veggies, and toss gently until well coated.
Cook’s Note
You can snap/bend an asparagus spear at the end, and it will break apart where the tough end begins. Then just use that spear as your guide, line up the rest of the asparagus next to it, and cut.
I Made It
Nutrition Facts (per serving)
42
Calories
2g
Fat
5g
Carbs
2g
Protein
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Nutrition Facts
Servings Per Recipe
8
Calories
42
% Daily Value *
Total Fat
2g
2%
Saturated Fat
0g
1%
Cholesterol
0mg
0%
Sodium
76mg
3%
Total Carbohydrate
5g
2%
Dietary Fiber
2g
6%
Total Sugars
3g
Protein
2g
4%
Vitamin C
10mg
11%
Calcium
22mg
2%
Iron
1mg
4%
Potassium
259mg
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
