Sesame Asparagus with Carrots

Heighten the flavour of fresh, spring asparagus with carrots and the light application of soy sauce, sesame oil, and sesame seeds.

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  • 1 large bunch asparagus, about 3-4 cups
  • 2 large carrots, peeled
  • 2 tbsp. of chicken broth powder mixed with ½ cup of water, or ½ cup of liquid chicken broth
  • 1 tbsp. minced ginger
  • 1 tbsp. wheat-free soy sauce
  • 1.5 tsp. sesame oil
  • 1 tbsp. sesame seeds

This dish requires a skillet that has a lid.


    1. Mix soy sauce and sesame oil in a bowl and put to one side.
    2. Break off woody ends of the asparagus and cut remaining spears into pieces about 1 inch long.
    3. Cut carrots into thin slices (about ¼ inch).
    4. Pour chicken broth-water mixture to skillet and place over medium-high heat.
    5. When bubbling, add minced ginger.  Cook for 30 seconds.
    6. Add carrots and stir-fry for 30 seconds.
    7. Lower heat to medium. 
    8. Cover skillet and let carrots steam until crisp (about 15 minutes).  If the pan gets dry, add ½ cup of water.
    9. Add asparagus and mix with the carrots.
    10. Cover and let all vegetables steam until tender (about 10 minutes).
    11. Uncover and let water boil off.
    12. Remove from heat.
    13. Add soy sauce-sesame oil mixture and toss vegetables to coat.
    14. Sprinkle with sesame seeds and mix.

For Weight Watchers: Overall point value in both the Points and PointsPlus is 2.5 points for the entire dish.

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