1 lb. fresh asparagus spears
2 tablespoons olive oil
1 large garlic clove, finely chopped
2 tbsp. grated fresh ginger
2 tbsp. tamari or shoyu (good-quality soy sauce)
1 tbsp. toasted and slivered/sliced almonds (optional)
Wash and prepare asparagus by snapping off the ends (if you’re using very young, tender asparagus, you can omit this step).
Heat olive oil in skillet over medium high heat and sauté garlic for 1 to 2 minutes. Add asparagus and cook, stirring often, until asparagus is crisp-tender. Remove asparagus to serving plate.
Add grated ginger and tamari to pan, stirring well, until heated through. Pour this sauce over asparagus, sprinkle with toasted almonds (optional), and serve.
Per Serving: Calories 100, Protein 4g, Total Fat 8g, Saturated Fat 0g, Carbohydrates 7g, Cholesterol 0mg, Sodium 510mg, Fiber 3g