Although summertime is the peak season for asparagus, it is readily available in supermarkets throughout the year.

Sesame Asparagus

1 1/2 to 2 lbs. asparagus (preferably thin stalks)
1/8 tsp salt
1 Tbsp. toasted sesame oil
2 Tbsp. low sodium soy sauce
1 Tbsp. toasted Sesame Seeds

Prepare a large pot with 1-inch of salted water. Place the asparagus spears in the pot vertically with the tips pointing upward. Cover and cook over high heat, until the thickest part of the stalks can be pierced easily with a knife, roughly 3 minutes.

Remove the asparagus from the pot and set aside to cool. Meanwhile, prepare the dressing by whisking together the soy sauce and toasted sesame oil.

Arrange the asparagus spears on a platter and drizzle the dressing on top. Garnish with sesame seeds. May be served warm or slightly chilled in the refrigerator.

Makes 4 servings.

Per serving: 100 calories, 4.5 g total fat (0 g saturated fat), 10 g carbohydrate, 5 g protein, 4 g dietary fiber, 270 mg sodium.