Spicy Asparagus Salad

Makes 6 servings

Dorothy writes, “At Greenfield, Grandpa used to find and harvest nice asparagus from the berm of the road as he rode along on his bicycle in early spring.” Lots of folks shared that patch of asparagus. One spring, someone dug up the plants, “I supposed they moved them to their home garden.”

ingredients

1/4 cup soy sauce
2 Tablespoons vegetable or walnut oil
1 Tablespoon fresh ginger, grated
1 clove garlic, peeled and minced
1 Tablespoon sugar
2 pounds asparagus, trimmed and cooked to tender crisp
1/3 cup toasted walnuts, optional

directions

1
Combine soy sauce in shallow dish, oil, ginger, garlic, and sugar. Add asparagus and toss to coat.
2
Cover and refrigerate until chilled, at least 30 minutes.
3
Serve sprinkled with walnuts if desired.

NUTRITIONAL INFORMATION FOR 1/2 CUP WITHOUT NUTS:

1
Serving Size 168 g; Calories 64; Total Fat 1.8g; Cholesterol 0mg; Sodium 603mg; Total Carbohydrates 9.8g; Dietary Fiber 3.6g; Sugars 5.2g; Protein 4.7g
2
Vitamin A 23%; Vitamin C 15%; Calcium 4%; Iron 20%

WEIGHT WATCHERS POINTS PER SERVING:

1; with nuts, 2.

Source: Dorothy Schwer