This marinated asparagus could be served as side dish or an appetizer. It can easily be doubled or tripled for larger gatherings. You could also roast or sauté the asparagus, if you like. The lemon-ginger marinade is also excellent with broccoli rabe, a bold-tasting member of the broccoli family. Cook the broccoli rabe as you would the asparagus. Garnish with lemon zest, if desired. The grated fresh ginger adds loads of flavor in this dish. When purchasing fresh ginger, look for firm roots that feel heavy for its size. Ginger may have some dry patches where part of the root was broken off, but don’t purchase ginger that looks dried or shriveled overall.
1½ pound(s), tough ends snapped off
Canned chicken broth
2 Tbsp, or homemade chicken stock
½ tsp, freshly grated
Fresh lemon juice
1 Tbsp, minced
- 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. Yields 1/4 of asparagus per serving.