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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Asparagus Salad with Lemon-Soy Sauce

Source: AICR

A tart and peppery flavored asparagus salad.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	108.5

Total Carbs	14.7 g

Dietary Fiber	5.9 g

Sugars	5.3 g

Total Fat	3.7 g

Saturated Fat	0.3 g

Unsaturated Fat	1.0 g

Potassium	229.8 mg

Protein	5.1 g

Sodium	102.1 mg

Dietary Exchanges 3.7 Fat, 2.3 Vegetables, 0.0 Fruits, 0.0 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.25
1 1/4 lb Asparagus, fresh 8.0
8 each scallions 5.0
5 each scallions 1.0
1 tbsp canola oil 0.25
0 1/4 tsp fresh ginger root 0.5
0 1/2 cup fat free reduced sodium chicken broth 1.0
1 tbsp rice vinegar 1.0
1 tsp low sodium soy sauce 0.5
0 1/2 tsp sugar 1.0
1 floz black pepper 1.0
1 tsp fresh lemon juice

Directions

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.