Ingredients
2 pounds fresh asparagus, trimmed and cut into 2-inch pieces2 green onions, thinly sliced2 tablespoons olive oil2 tablespoons red wine vinegar1/2 teaspoon reduced-sodium teriyaki sauce1/2 teaspoon sugar1/2 teaspoon salt1/8 teaspoon pepper
Preparation
Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover; steam for 4-6 minutes or until crisp-tender. Immediately rinse in cold water. Place asparagus and green onions in a bowl.
Whisk together the oil, vinegar, teriyaki sauce, sugar, salt and pepper. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 2 hours. Stir before serving.
