Description:
Before cooking, trim spears by bending stalks until they break off, usually at the woody, inedible part of the spears. Use stalks of a uniform thickness so they cook evenly
Ingredients:
1 1/4 Ibs. thin asparagus stalks, cut diagonally into 1 1/2-inch lengths
8 whole scallions, trimmed to include a little green
5 scallions, trimmed to include a little green, minced and divided in 2 batches
1 Tbsp. canola oil
1/4 tsp. fresh ginger, minced (or a dash of ground ginger)
1/2 cup of fat-free, reduced-sodium chicken broth
1 Tbsp. rice vinegar
1 tsp. reduced-sodium soy sauce
1/2 tsp. sugar
Freshly ground black pepper, to taste
1 tsp. lemon juice, or to taste
Instructions:
Steam asparagus and 8 scallions in a steam basket over boiling water (or in the microwave, with a small amount of water) until crisp-tender, about 5 minutes. Rinse with cold water to stop the cooking and set color. Drain and cool.
To make the dressing, heat oil in a small saucepan over medium-high heat. Add ginger and stir until it begins to color. Add half the minced scallions and cook a few seconds. Add broth, vinegar, soy sauce and sugar. Set aside.
Just before serving, place the remaining minced scallions in a large bowl. Add steamed asparagus and scallions. Bring the dressing to a boil over medium-high heat. Let boil 30 seconds Gradually stir in pepper and lemon juice, tasting to achieve an appealing tart and peppery flavor. Toss the vegatables with the dressing.
Nutritional Information:
Per Serving
86 calories, 5 g. total fat (less than 1 g. saturated fat), 10g. carbohydrate, 5 g. protein, 2 g. dietary fiber, 538mg. sodium.
