Asparagus Salad with Lemon-Ginger Dressing

Asparagus Salad with Lemon-Ginger Dressing

Recipe Adapted by Bruce from Health Net

New recipes can be found in strange places. This one was on the back of a health insurance company mailer. Originally called “Asparagus Salad with Lemon-Soy Sauce,” Bruce kicked up the amount of ginger so much that we had to rename it. He also added extra lemon (he juiced ½ lemon) and substituted veggie broth for the chicken broth, to make the recipe vegan. You could use the smaller amount of ginger if you prefer a less gingery dish.

Note that the method of preparation calls for dividing the scallions into three groups: whole scallions steamed with asparagus, minced scallions cooked in the sauce, and minced scallions added raw to the final dish.

Leftovers can be eaten cold the next day, but note that the raw scallions, as usual, will become stronger.

Preparing the Scallions and Ginger

Asparagus Salad with Lemon-Ginger Sauce

serves 4

1 ¼ lb. thin asparagus

8 whole scallions, trimmed to include a little green

½ - 1 tbsp. canola oil (thinly coat bottom of pan)

1 – 2 tbsp. minced ginger (original recipe calls for ¼ tsp., we used 2 tbsp.)

5 scallions, trimmed to include a little green, minced and divided into 2 batches

½ c. fat-free reduced-sodium broth (we used veggie)

1 tbsp. rice vinegar

1 tsp. reduced-sodium soy sauce

½ tsp. sugar

freshly ground black pepper

4 tsp. lemon juice, or to taste (original recipe used 1 tsp.)

Steamed Asparagus and Scallions

Prepare scallions as directed above. Slice asparagus diagonally into 1-½ inch lengths. Steam asparagus and (8) whole scallions until crisp-tender, about 5 minutes. Blanch in cold water to stop cooking, drain and cool.

Make dressing: heat oil in small saucepan over medium to medium-high heat (we used medium). Add ginger, stir until it begins to color. Add half the (5) minced scallions and cook for a few seconds. Stir in broth, vinegar, soy sauce, and sugar, and set aside.

To serve, place remaining (raw) minced scallions in a large bowl. Add steamed asparagus and scallions. Bring dressing to boil over medium-high heat for 30 seconds. Gradually stir in lemon juice and pepper, to taste. Pour dressing over vegetables in bowl, toss, and serve immediately.