3/4 c. rice or cider vinegar
1-1/2 tbl minced fresh ginger
2 tbl Splenda or sugar
1 lb fresh asparagus, trimmed
1 clove garlic, minced
2 tbl sesame oil
3 tbl canola oil
1/2 tsp salt
1 tsp soy sauce
Boil the vinegar and ginger in a small saucepan 10-15 min. or until reduced by about 50%. Remove from heat and stir in Splenda. Set aside.
Put the asparagus in a microwave safe container with 1 tbl water, cover and microwave on high 3 min. or until tender-crisp. Rinse with cold water, drain, and pat dry with paper towels. Put the asparagus in a serving dish.
Combine the garlic, oils, salt and soy sauce. Drizzle over the asparagus. Cover and refrigerate until ready to serve.
When ready to serve, drizzle the vinegar mixture over the asparagus.
Note: don't make this dish more than an hour or so ahead of time, or the vinegar will turn the asparagus brown. It'll taste OK, but look sad.