Asparagus Salad with Lemon Soy Vinaigrette

==Description==
Asparagus Salad with Lemon Soy Vinaigrette from the Public Health Cookbook by the Seattle and King County Department of Public Health—original source of recipe, government resource in the public domain
* Serves: 4
==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 nonfat, 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
==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 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.
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Category:Asparagus Recipes
Category:Salad Recipes
Category:Green onion Recipes