Asian Asparagus

by Lari Jansen

We were tired of eating asparagus the same way every time so I created this recipe myself from a collection of others.

1 lb. of asparagus, cut into 2″ pieces
4 Tbsp. soy sauce
2 Tbsp. vegetable oil
2 Tbsp. rice vinegar (can be substituted with white) 1 clove of garlic, minced
1 Tbsp. sesame seeds toasted

Cook the asparagus into crisp-tender. Place in a shallow dish.

In a small bowl, combine all other ingredients. Pour over asparagus and toss to coat. Cover and chill for 1 hour.