6 tsp(s)
1/4 tsp(s)
2 Tbsp(s)
1 pound
3 tsp(s)
2 Tbsp(s)
6 tsp(s)
1.5 g
18 g
454 g
13.5 g
First, blanch the asparagus. Bring a large pan of filtered water to a boil over high heat.
Trim the ends of the asparagus and cut the stalks diagonally into 1-inch pieces.
When boiling, add the asparagus and blanch for 2 minutes or just until bright green. Drain in a colander and rinse under cold water to “shock” (this will stop the cooking).
In a large bowl, combine the vinegar, coconut aminos, sesame oil, and salt. Add the asparagus and toss well to coat.
Sprinkle with sesame seeds and serve.
0 Servings Fruits / 1.7 Servings Vegetables
View Calorie Breakdown
Calories: 87.4
Omega-6 / Omega-3 ratio: 63 : 1
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