| Ingredients: |  |
| |
 |
1-1/4
lbs asparagus cut diagonally into 1-1/2 inch pieces |
|
10
scallions, trimmed with some green |
|
1
scallion, chopped and set aside |
|
1
tablespoon vegetable oil |
|
1/4 teaspoon
fresh ginger, grated |
|
1/2
cup nonfat, reduced sodium chicken broth |
|
1
tablespoon rice wine vinegar |
|
1
teaspoon low-sodium soy sauce |
|
|
|
1
teaspoon freshly ground black pepper |
|
1 tablespoon
fresh-squeezed lemon juice
|
| Directions: |
| |
| 1. | Steam
asparagus and scallions in a steam basket over boiling water for 5 minutes or
until asparagus is crisp-tender. Remove from heat and rinse with cold water in
a colander to stop the cooking. Drain and let cool. |
| 2. |
Make the
vinaigrette: In a small saucepan, heat oil over medium-high heat. Add ginger and
cook until it begins to brown. Add the reserved chopped scallion and cook for
15 seconds then stir in the chicken broth, vinegar, soy sauce and sugar. Remove
from heat and set aside. |
| 3. |
In a large
bowl, toss steamed asparagus and scallions with the vinaigrette then add ground
pepper and lemon juice then serve. |
