SOY-GLAZED ASPARAGUS BUNDLES

MAKES 10 SERVINGS (ABOUT 20 BUNDLES TOTAL) HANDS-ON TIME 25 MINUTES TOTAL TIME 50 MINUTES

2 tsp sesame oil, divided 1 clove garlic, minced ¼ tsp hot pepper flakes (optional) ⅓ cup packed light brown sugar 3 tbsp soy sauce 1 tbsp white wine vinegar 2 bunches asparagus (about 900 g/60 spears total), trimmed 1 tbsp canola oil 2 green onions, chopped ½ cup chopped roasted peanuts (optional)

Soak 40 toothpicks in water for 30 minutes; drain.

Meanwhile, in small saucepan, heat 1 tsp of the sesame oil over medium (if using) until fragrant, about 30 seconds. Stir in brown sugar, soy sauce and vinegar; bring to boil. Continue to boil for 1 minute. Remove from heat; stir in remaining 1 tsp sesame oil and 2 tbsp water.

Preheat grill to medium-high. On work surface, lay 3 evenly sized asparagus spears side by side. Thread 1 soaked toothpick through bottom third of spears; repeat with top third. Repeat with remaining asparagus and toothpicks. Brush with canola oil.

Place on grill; close lid and grill, charred, about 4 minutes. Transfer to serving platter. Drizzle with glaze; sprinkle with green onions and peanuts (if using).

PER SERVING about 66 cal, 2 g pro, 3 g total fat (trace sat. fat), 10 g carb (2 g dietary fibre, 7 g sugar), 0 mg chol, 284 mg sodium, 216 mg potassium. % RDI: 3% calcium, 7% iron, 9% vit A, 12% vit C, 58% folate.