Serves: 8
Total Calories: 10

2 pounds fresh asparagus spears, trimmed
1 cup water
1/2 cup red wine vinegar
1 tablespoon toasted sesame seeds
1 teaspoon sesame oil or olive oil
coarse ground black pepper

Place a circular cake rack in the bottom of a 12-inch Dutch oven and set on the camp stove over medium heat. Add the water and place the asparagus spears on the cake rack. Steam about 5-7 minutes until tender, but don't overcook. While the asparagus is steaming mix the vinegar, sesame seeds, oil, and coarse ground black pepper together. Remove the asparagus spears and when cool put them in a re-sealable plastic container. Pour the marinade over and chill for a couple of hours. Serve cold or steam for 2-3 minutes and serve hot, if desired.

Nutritional Facts:

Serves: 8
Total Calories: 10
Calories from Fat: 5

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Asparagus Sesame
Baked Onions With Pesto
Baked Potatoes Stuffed With Broccoli And Shrimp
Cabbage & Bacon Mashed Potatoes
Chuck's Ranch Beans
Copper Pennies
Crunchy Red Cabbage Salad
Dutch Oven Hungarian Potatoes
English Pub Mashed Potatoes
Fried Green Tomatoes
Green Beans In Dill Cream Gravy
Kirtner's No-Muss, No-Fuss, Sauerkraut
Lentils And Rice
Mediterranean Brussels Sprouts
Southern Utah Dutch Oven Potatoes
Spinach And Mandarin Orange Salad
Spuds Romanoff
Steamed Hungarian Cabbage