1 lb. 454g Fresh asparagus spears, trimmed of tough ends

½ tsp. 2 mL Finely grated orange zest

½ cup 125mL Freshly squeezed (or prepared) orange juice
(about 2 small oranges)

2 tbsp 30 mL Liquid honey

1 -2 tbsp. 15 -30 mL Chopped fresh dill
(or ¾ - 1 ½ tsp., 4 - 7 mL, dill weed)

1 tsp. 5 mL Chili paste (sambal oelek) (brand name I
guess??)

1 tsp. 5 mL Ground ginger

½ tsp. 2 mL Pepper

1 1 Garlic clove, minced
(or ¼ tsp., 1 mL, powder)

Spray asparagus with cooking spray. Cook on greased electric grill
over medium high heat for about 10 minutes, turning occasionally,
until tender-crisp. Cooking time will vary according to thickness
of aspargus spears.

Combine remaining 8 ingredients in large shallow dish. Add
asparagus.
Toss to coat. Cover. chill for at least 2 hours or overnight.
Remove asparagus. discard marinade. Serve cold or at room
temperature.

Serves 4

Nutritional information:
1 serving: 78 calories
Total fat: 0.8g
0.4 g Mono
0.2 g Poly
0.1 g Sat
0 mg Chol
16 g Carbohydrate
2 g Fiber
2 g Protein
34 mg Sodium

Recipe in:
'Family Health - Managing Diabetes' magazine (Handed out for Free at
Safeway's Pharmacy)
Issue 9 October 2003