Instructions: Place asparagus in a large saucepan of lightly salted boiling water. Simmer 6 to 8 minutes until just tender. Do not overcook (stalks should not droop when picked up). Drain and pat dry. Cut into 1 1/2-inch pieces.

In a large bowl, mix soy sauce, vinegar, sesame oil, sugar substitute and sesame seeds. Add asparagus and toss to coat. Chill 30 minutes for flavors to blend.

This recipe yields 6 servings.

Description: "Keep soy sauce, rice wine vinegar and sesame oil in your pantry, and you can dress up any vegetable Asian-style."

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