Asparagus Salad Recipe

Ingredients

• Thin asparagus stalks. . . . . 1 ¼ lbs.
• Cut diagonally into 1 ½-inch lengths
• Scallions. . . . . . . .8 whole
• Trimmed to include a little green
• Scallions, trimmed to include a little green. . . 5
• Minced and divided in 2 batches . . . . . . . . .
• Canola oil . . . . . . . . . 1 tablespoon
• Fresh ginger. . . . . . .¼ teaspoon
• Minced (or a dash of ground ginger
• Fat-free. . . . . . . . .½ cup
• reduced-sodium chicken broth
• Rice vinegar . . . . .1 tablespoon
• Reduced-sodium soy sauce . . 1 teaspoon
• Freshly ground black pepper . . . . .to taste
• Lemon juice. . . . . (1 teaspoon) Or (To taste)

How to make Asparagus Salad

1. 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.
2. Rinse with cold water to stop the cooking and set color.
3. Drain and cool.
4. To make the dressing, heat oil in a small saucepan over medium-high heat.
5. Add ginger and stir until it begins to color.
6. Add half the minced scallions and cook a few seconds.
7. Add broth, vinegar, soy sauce and sugar.
8. Set aside.
9. Just before serving, place the remaining minced scallions in a large bowl.
10. Add steamed asparagus and scallions.
11. Bring the dressing to a boil over medium-high heat.
12. Let boil 30 seconds.
13. Gradually stir in pepper and lemon juice, tasting, to achieve an appealing tart and peppery flavor.
14. Toss the vegetables with the dressing.

Notes