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# Healthy Recipes: Go Global with Asparagus
- URL: https://www.foodconsumer.org/go_global_with_asparagus/
- Published: 2009-03-31T13:11:00.000Z
- Updated: 2026-09-22T16:00:01.000Z
- Description: A recipe pairing spring asparagus with Asian flavours: steam thin stalks and scallions, then toss them with a warm dressing of ginger, chicken broth, rice vinegar, soy sauce, pepper and lemon juice. Makes four servings at 86 calories each.
- Author: Food Consumer
- Tags: Cooking, Recipes & Dining, #vivvo-import

Treat yourself to fresh asparagus and celebrate a spring vegetable that full of vitamins A, B and C plus iron and potassium. It’s been a delicacy since ancient times, when the Greeks and Romans cultivated it. Today’s Spargel Fest in Germany and asparagus festivals in Michigan and California, to name a few, are annual rites of spring. This recipe uses Asian flavors with a spritz of lemon to add zing.

Asparagus With Lemon-Soy Sauce

 \* 1 1/4 lbs. thin asparagus stalks, ends trimmed and cut diagonally into 1 1/2-inch lengths  
 \* 8 whole scallions, trimmed to include a little green  
 \* 1 Tbsp. canola oil  
 \* 1/4 tsp. fresh ginger, minced  
 \* 5 scallions, trimmed to include a little green, minced and divided in 2 batches  
 \* 1/2 cup fat-free, reduced-sodium chicken broth  
 \* 1 Tbsp. rice vinegar  
 \* 1 tsp. reduced-sodium soy sauce  
 \* 1/2 tsp. sugar  
 \* Freshly ground-black pepper  
 \* 1 tsp. lemon juice, or to taste

Steam asparagus and the whole scallions in a steam basket over boiling water (or in the microwave, with a small amount of water) until crisp-tender, about 5 minutes. Rinse under running cold water to stop the cooking and set color. Drain and cool.

To make the dressing, heat oil in a small saucepan over medium-high heat. Add ginger and stir until it begins to color. Add half the minced scallions and cook a few seconds. Add broth, vinegar, soy sauce and sugar. Set aside.

Just before serving, place the remaining minced scallions in a large bowl. Add steamed asparagus and scallions. Bring the dressing to a boil over medium-high heat. Let boil 30 seconds. Gradually stir in pepper and lemon juice, tasting, to achieve an appealing tart and peppery flavor. Toss the vegetables with the dressing.

Makes 4 servings.

Per serving: 86 calories, 5 g. total fat (less than 1 g. saturated fat), 10 g. carbohydrate,  
5 g. protein, 2 g. dietary fiber, 538 mg. sodium.

Provided by [AICR.org](http://www.aicr.org/?ref=foodconsumer.org)