Asparagus Salad with Lemon Soy Sauce Vinaigrette

[Guest guest]

Asparagus Salad with Lemon Soy Sauce Vinaigrette

 

1 1/4 lbs. asparagus cut diagonally into 1 1/2 inch

pieces

10 scallions, trimmed with some green

1 scallion, chopped and set aside

1 tablespoon olive oil

1/4 teaspoon fresh ginger, grated

1/2 cup vegetarian broth

1 tablespoon rice wine vinegar

1 teaspoon soy sauce

1/2 teaspoon sugar

1 teaspoon freshly ground black pepper

1 tablespoon fresh-squeezed lemon juice

 

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. Stir in the broth, vinegar, soy

sauce and sugar. Remove from heat and set aside.

In a large bowl, toss steamed asparagus and scallions

with the vinaigrette. Add ground pepper and lemon

juice then serve.

Serves 4

[Guest guest]

Oh this sounds good. I don't have any fresh ginger, so will have to use ground

dry ginger. How do you think this would work?

 

I just got a lot of fresh asparagus at Winn Dixie grocery store. They have it

on sale for 1.88/lb if anyone is interested.

Judy

-

Karla Johns

Friday, April 06, 2007 5:33 AM

Asparagus Salad with Lemon Soy Sauce Vinaigrette

 

 

Asparagus Salad with Lemon Soy Sauce Vinaigrette

 

1 1/4 lbs. asparagus cut diagonally into 1 1/2 inch

pieces

10 scallions, trimmed with some green

1 scallion, chopped and set aside

1 tablespoon olive oil

1/4 teaspoon fresh ginger, grated

1/2 cup vegetarian broth

1 tablespoon rice wine vinegar

1 teaspoon soy sauce

1/2 teaspoon sugar

1 teaspoon freshly ground black pepper

1 tablespoon fresh-squeezed lemon juice

 

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. Stir in the broth, vinegar, soy

sauce and sugar. Remove from heat and set aside.

In a large bowl, toss steamed asparagus and scallions

with the vinaigrette. Add ground pepper and lemon

juice then serve.

Serves 4