Simple, yet an eye-catching presentation.  Leslie Stewart Boss made my recipe and photographed it!  So simple and yet very tasty...that's what I like in a vegetable dish!

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1 lb fresh asparagus stalks (0.454 kg)
5 cups water (1.25 L)
4 tsp soy sauce (20 mL)
2 tsp sesame seed, OR olive oil (10 mL)
1 tbsp sesame seeds (15 mL)

Break off asparagus tough ends by bending stalk back, until it snaps.  In large saucepan, bring water to boil.  Drop asparagus stalks in rapidly boiling water and parboil 5 minutes.  Drain immediately and rinse in cold water.  Pat dry using paper towels.

In small bowl, combine soy sauce and sesame seed or olive oil.  In casserole dish, toss soy sauce mixture with asparagus stalks.  Sprinkle with sesame seeds.  Chill in refrigerator an hour or two before serving.

Helpful Hint:  The next day leftover asparagus may be served warm.

Yield:  6 servings
1 serving
30.5 calories
1.6 g protein
1.8 g fat
2.0 g carbs