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)
Preparation:
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 Vegetables With The Dressing.
Baby Greens With Grapefruit And Red Onion
You can serve with your family and friends.
