Asparagus in Asian Vinaigrette

Asparagus in Asian Vinaigrette
Serve with roasted poultry or lean pork.

Servings: 5

• 1 1/2 tablespoons rice vinegar
• 2 teaspoons sesame seeds, toasted
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons vegetable oil
• 1 teaspoon minced shallots
• 1/2 teaspoon kosher salt
• 1/2 teaspoon low-sodium soy sauce
• /2 teaspoon honey
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon black pepper
• 5 cups (1-inch) diagonally cut asparagus (about 2 pounds), steamed and chilled

Combine first 10 ingredients, stirring with a whisk. Combine vinegar mixture and asparagus; toss well.

Can make ahead and combine dressing and asparagus just before serving.

Per Serving: 58 Calories; 3g Fat (35.7% calories from fat); trace Saturated Fat; 3g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 211mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.