Source: AICR

A tart and peppery flavored asparagus salad.

Servings

1.25 lb Asparagus, fresh , cut diagonally into 1 1/2-inch lengths
8 scallions , whole, trimmed to include a little green
5 scallions , trimmed to include a little green, minced and divided in 2 batches
1 tbsp canola oil
0.25 tsp fresh ginger root , minced (or dash of ground ginger)
0.5 cup fat free reduced sodium chicken broth
1 tbsp rice vinegar
1 tsp low sodium soy sauce
0.5 tsp sugar
1 floz black pepper , freshly ground (to taste)
1 tsp fresh lemon juice (or to taste)

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. Rinse with cold water to stop the cooking and set color. Drain and cool.
2 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.
3 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.

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.