Ingredients
- 1¼ lbs asparagus cut diagonally into 1½ inch pieces
- 10 scallions, trimmed with some green
- 1 scallion, chopped and set aside
- 1 tablespoon vegetable oil
- ¼ teaspoon fresh ginger, grated
- ½ cup nonfat, reduced sodium chicken broth
- 1 tablespoon rice wine vinegar
- 1 teaspoon low-sodium soy sauce
- ½ teaspoon sugar
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh-squeezed lemon juice
Make it step by step
- 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.
- 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.
- In a large bowl, toss steamed asparagus and scallions with the vinaigrette then add ground pepper and lemon juice then serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.