ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Asian Asparagus-and-Orange Salad

Yield 10 servings (serving size: 1/2 cup)

Ingredients

  • 2 oranges
  • 1 tablespoon vegetable oil
  • 6 cups (2-inch) diagonally sliced asparagus (about 2 pounds)
  • 1 garlic clove, thinly sliced
  • 2 teaspoons low-sodium soy sauce
  • 1/4 teaspoon dark sesame oil
  • 1 tablespoon sesame seeds, toasted
  • Napa (Chinese) cabbage leaves (optional)

Nutrition Information

  • calories 46
  • caloriesfromfat 41 %
  • fat 2.1 g
  • satfat 0.4 g
  • monofat 0.6 g
  • polyfat 1 g
  • protein 2.2 g
  • carbohydrate 6.2 g
  • fiber 2.5 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 34 mg
  • calcium 34 mg

How to Make It

  1. Peel and section oranges over a bowl, reserving 1 teaspoon juice. Set sections aside; discard membranes.

  2. Heat vegetable oil in a large skillet over medium-high heat. Add asparagus and garlic; sauté 5 minutes. Remove from pan.

  3. Combine soy sauce and sesame oil; pour over asparagus mixture, tossing well. Cool to room temperature. Stir in sesame seeds, orange sections, and 1 teaspoon juice. Serve on cabbage leaves, if desired.

  4. Note: Each serving provides 110 micrograms of folate.