Lemon-ginger passover asparagus
1½ pound(s), tough ends snapped off
Fat free chicken broth
2 tbsp(s), use a highly-flavoured broth if possible
½ tsp(s), freshly grated
Fresh lemon juice
1 tbsp(s), minced
- Bring 1 inch of water to a boil in a medium skillet. Place asparagus in skillet, reduce heat to medium and cook until asparagus are crisp-tender, about 6 to 8 minutes; drain well.
- Place asparagus in a large glass bowl. Combine broth, ginger, lemon juice, scallion, salt and pepper together in a cup. Pour over asparagus. Set aside for 30 minutes to marinate. Yields 1/4 of asparagus per serving.