- 2 pounds fresh asparagus, trimmed and cut into 2 inch pieces
- 2 green onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon low-sodium teriyaki sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 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.