Asparagus with Peanut Sauce
- 2 tablespoons reduced-fat peanut butter
- 1/4 cup sugar
- 2-3 tablespoons reduced-sodium tamari soy sauce
- 3-4 teaspoons rice wine (sake) or dry sherry
- 1 teaspoon grated gingerroot
- 1/2 pounds asparagus spears, cooked until crisp-tender, chilled
- Mix peanut butter, sugar, soy sauce, rice wine, and gingerroot until smooth.
- Arrange asparagus on serving platter, spoon peanut sauce over.