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Asparagus Salad with Lemon Soy Vinaigrette Recipe

Asparagus Salad with Lemon Soy Vinaigrette
Source: stl cooks

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 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
PREP TIME
5m
COOK TIME
5m
TOTAL TIME
10m
YIELD
4

Instructions

  • 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.

Side Dishes

A recipe from stl cooks

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