Asparagus marco polo

Yield: 4 Servings

Measure 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

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.

Similar recipes