Ingredients
1 pound green asparagus tips (about 2 ½ cups)
3 Tbsp Ponzu sauce or Rice Wine vinegar
1 Tbsp olive oil
1 cup roasted red bell peppers
1 cup bean sprouts
1/4 cup onion, sliced
Fresh ground pepper
Nutrition Info Served Together: Cals 55, Total Fat 2g, Sat Fat 0.3g, Chol 0mg, Sodium 160-ponzomg,89 vinegar, Fiber 1.5g, Carbs 7g, Pro 3g
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Directions
Cut tips (about 2 inches from top) of asparagus and reserve the stems for another use. Bring a medium saucepan of water to boil and lightly blanch the asparagus for about 2 minutes or until it turns bright green. Drain and put in a bowl of ice water to stop the asparagus from cooking. Drain again and let rest.
In a medium bowl, whisk together ponzu or vinegar, olive oil, and fresh herbs and season with fresh ground pepper. In a large bowl, combine chilled asparagus, peppers, sprouts and onion. Toss with dressing. Serves 8
