Lemon Asparagus

Lemon Ginger Asparagus

Asparagus can be pricey, so you may want to defer this recipe to a time of year when asparagus is “in season” so that the abundance of the vegetable pushes prices down. If you haven’t ever purchased it, it comes bunched by a tie or rubber band and is usually sold by the pound, not by the bunch. Read the sales price carefully so you know how much it is going to be before you get to the checkout line. Look for a bunch with the smallest diameter spears. When it comes to asparagus, bigger doesn’t mean better, it usually means tougher stalks. Some newer varieties may be available soon that have been genetically engineered to produce fat yet tender stalks. Asparagus has a light, smooth flavor that might remind you of the taste of butter.

Before you cook asparagus, you prepare it by bending the tip towards the bottom of the stalk. Where the asparagus stalk snaps is where the tender part of the shoot separates from the tougher part. I discard the tougher bottom portion onto our compost pile, but my mom saves the tough part to use in an asparagus soup. Use only the top, tender portion in recipes like this one.

Today’s recipe was taken from a collection of Weight Watcher passover recipes:

http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=83981&sc=4360

Ingredients for your shopping list:

  • 1-1/2 pounds asparagus, snapped and tough ends discarded
  • 2 Tablespoons chicken or vegetable broth
  • 1/2 teaspoon freshly grated ginger
  • 1 teaspoon freshly squeezed lemon juice
  • 1 Tablespoon green onion slices (also known as scallions)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

NOTE: this recipe requires 30 minutes of marinating time between cooking it and serving it.

Summary:

Choose a skillet large enough to hold the flat asparagus without bending it. Remove the asparagus from the pan after you check the size of the skillet. Add 2 inches of water to the pan before you turn on the heat. Measure the water level by placing your finger tip against the cold bottom of the skillet. One knuckle equals 1 inch, so add water until you reach the second knuckle from the tip of your finger that is touching the bottom of the pan. Bring the water to a boil and then add the asparagus. Cook 5 minutes only and remove from heat. Drain off the water and place the par-boiled asparagus on a serving plate or in a large flat glass bowl or pie plate. Combine rest of ingredients and pour over asparagus. Allow flavors to marinate for 30 minutes before serving.