Thursday, November 12, 2009

Lemon Ginger Asparagus

1 1/2 pound asparagus, tough ends snapped off
2 Tbsp canned chicken broth, or homemade chicken stock
1/2 Tsp ginger root, freshly grated
1 Tsp fresh lemon juice
1 Tbsp scallions, minced
1/4 Tsp table salt
1/4 Tsp black pepper

Bring 1 to 2 inches of water to a boil in a medium skillet. Place asparagus in skillet, reduce heat to medium and cook until asparagus are tender-crisp, about 6 to 8 minutes; drain well and place asparagus in a large glass serving bowl. In a cup, combine broth, ginger, lemon juice, scallion, salt and pepper; pour over asparagus. Set aside for 30 minutes to marinate. Reheat to serve.

Makes 4 servings
POINTS value per serving: 0

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