| Asparagus Salad with Lemon-Soy Sauce | |
| Asparagus salad is a good way to take advantage of the fresh young asparagus that arrive with spring. The dressing has a tart, zingy flavor that complements it without obscuring its natural flavors. | |
| Ingredients: | |
| Instructions: Steam asparagus and 8 scallions in a steam basket over boiling water (or in the microwave, in a container 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 small saucepan over medium-high heat. Add ginger and stir until it begins to color. Meanwhile, mince 2 scallions; add to the saucepan and cook a few seconds. Add broth, vinegar, soy sauce and sugar. Set aside. Just before serving, mince 3 scallions and place them in a large bowl. Add asparagus and remaining whole scallions. Bring the dressing to a boil over medium-high heat. Let boil 30 seconds. Stir in pepper. Taste and add lemon juice and pepper until you get a tart, peppery flavor that appeals to you. Toss the vegetables with the dressing. | |
| Nutritional Information: Makes 4 servings. Per serving: 69 calories, 4 g. total fat (<1 g. saturated fat), 8 g. carbohydrate, 3 g. protein, 2 g. dietary fiber, 165 mg. sodium. |
