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1 tablespoon rice vinegar
1 tablespoon tahini (pureed sesame seeds)
1 teaspoon chopped fresh ginger
1/2 teaspoon chopped garlic
1 tablespoon SPLENDA® No Calorie Sweetener, Granulated
1 pinch red pepper flakes
48 medium-size asparagus spears, trimmed, peeled and cleaned
In a food processor or blender, combine everything except the asparagus and mix until thoroughly blended. Set aside.
Cut the asparagus into two-inch pieces, on the diagonal.
Half-fill a large skillet with water, cover and bring to a boil. Add the asparagus and simmer just until crisp-tender (approx. 4-5 minutes). Drain well but do not rinse.
Transfer to serving bowl. Pour the sauce over the hot asparagus and toss to coat. Serve warm or at room temperature.
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