Asparagus marco polo
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Asparagus |
| 3 | tablespoons | Vegetable oil |
| 2 | tablespoons | Fresh ginger root, cut into tiny matchstick pieces |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Granulated sugar |
| 2 | tablespoons | Lemon juice |
Directions
Cut off the tough stems of the asparagus. If you wish, peel the stems partway up with a vegetable peeler.
Cut the asparagus into pieces about ½ inch thick, on a sharp diagonal.
Heat the oil in a skillet. Add the ginger and cook for a few seconds until fragrant.
Add the asparagus, sprinkle with the salt and toss with the oil. Cook for 1 to 2 minutes. Add the sugar, toss, cover and cook for 2 to 3 minutes.
Add the lemon juice. Toss well and serve. Yield: 4 to 6 servings.
Typed in MMFormat by cjhartlin@... Source: Cooking with Bonnie Stern.