Citrus-Marinated Asparagus with Sesame Seeds
From The American Institute for Cancer Research

Make this tangy, zesty asparagus salad and you'll have the perfect make-ahead picnic, potluck or party dish.

1 lb. asparagus, trimmed and pared
2 tsp. extra virgin olive oil
2 scallions, white part plus 1 inch of greens, minced
1 shallot, minced
1 garlic clove, minced
2 Tbsp. minced fresh cilantro
1 Tbsp. grated peeled fresh ginger
1/2 cup fresh orange juice
2 Tbsp. fresh lemon juice
1 Tbsp. low-sodium soy sauce
2 tsp. sesame seeds, toasted
Put a rack or a steamer basket on the bottom of a large saucepan.

Add water until it almost touches the rack. Bring the water to a boil. Add the asparagus, cover the pot, and steam over medium heat, until the asparagus is bright green and crisp, about 2 to 7 minutes, depending on the size.

Heat the oil in a small skillet over medium-high heat. When it's hot, add the scallions, shallot, garlic, cilantro, and ginger. Reduce the heat to medium and sauté stirring often, until the vegetables are soft, about 7 minutes. Stir in the orange juice, lemon juice, and soy sauce. Bring the mixture to a simmer over medium-heat, and continue cooking until it's reduced by a third, about 4 minutes. Remove the pan from the heat.

Place the asparagus in a glass or earthenware bowl. Add the sauce and toss well. Add the sesame seeds and toss again. Chill thoroughly, about 40 minutes. Toss well before serving.

Each of the four servings contains 78 calories and 3 grams of fat.