1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp peanut oil
1 tbsp water
1 tbsp tahini (pureed sesame seeds)
1 tsp chopped fresh ginger
1/2 tsp chopped garlic
1 tbsp Splenda Granulated
1 pinch red pepper flakes
48 medium asparagus spears, trimmed, peeled
In food processor or blend, combine the soy sauce, vinegar, oil, water, tahini, ginger, garlic, Splenda, and pepper flakes; mix until thoroughly blended to make a sauce.
Fill a large skillet halfway full of water, cover and bring to a boil. Add the asparagus and simmer just until crisp-tender, about 4 to 5 minutes. Drain well. Do not rinse.
Transfer the drained asparagus to serving platter or shallow bowl and pour the sauce over the hot asparagus and toss to coat.