Asparagus Salad With Lemon-Soy Sauce

Asparagus Salad With Lemon-Soy Sauce

Ingredients

1 1/4 lbs. thin asparagus stalks, cut diagonally
   into 1 1/2-inch lengths
8 whole scallions, trimmed to include a little green
1 Tbsp. canola oil, EVOO or grapeseed oil
1/2 cup vegetable broth
5 scallions, trimmed to include a little green,
   minced and divided in 2 batches
1/4 tsp. fresh ginger, minced
1 Tbsp. rice vinegar
1 tsp. reduced-sodium soy sauce or Braggs
1/2 tsp. sugar or 1/4+ tsp. agave nectar
Freshly ground black pepper
1 tsp. lemon juice, or to taste

How we make it

Steam asparagus and whole scallions in a steam basket
over boiling water until crisp-tender, about 5 minutes.
Rinse under running cold water to stop cooking and set
color. Drain and cool.

To make dressing, heat oil in small saucepan over me-
dium-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 remaining minced scallions in
large bowl. Add steamed asparagus and scallions. Bring
dressing to a boil over medium-high heat for 30 seconds.
Gradually stir in pepper and lemon juice, tasting, to achieve
an appealing tart and peppery flavor. Toss vegetables with
dressing.

Makes 4 servings.

Per serving: 97 calories, 4 g. total fat (less than 1 g.
saturated fat), 12 g. carbohydrate, 5 g. protein, 5 g.
dietary fiber, 134 mg. sodium.