Asparagus Salad With Lemon-Soy Vinaigrette
photo by TooAllergic
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 566.99 g asparagus, cut diagonally into 1 1/2 inch pieces
- 10 scallions, trimmed with some green
- 1 scallion, chopped and set aside
- 14.79 ml olive oil
- 1.23 ml fresh ginger, grated
- 118.29 ml reduced-sodium fat-free chicken broth
- 14.79 ml rice wine vinegar
- 4.92 ml low sodium soy sauce
- 2.46 ml sugar
- 4.92 ml fresh ground black pepper
- 14.79 ml fresh-squeezed lemon juice
directions
- 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 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. Add ground pepper and lemon juice then serve.
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