Archive for June, 2009

Lemon-Ginger Asparagus

Monday, June 1st, 2009

A very flavorful side dish that is completely vegan. Takes an ordinary vegetable and gives it a very interesting heat and flavor.


11/2 lbs asparagus, tough ends snapped off

2 Tbs basic vegetable stock (see September 2007 recipe)

1/2 tsp freshly-grated ginger root

1 tsp fresh lemon juice

1 Tbs minced scallions

1/4 tsp table salt


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 crisp-tender, about 6 to 8 minutes; drain well.

Place asparagus in a large glass bowl. Combine broth, ginger, lemon juice, scallion and salt together in a cup; pour over asparagus. Set aside for 30 minutes to marinate.

Serves 4

Nutrition Facts

Nutrition (per serving): 35.5 calories; 5% calories from fat; 0.2g total fat; 0.0mg cholesterol; 164.4mg sodium; 353.2mg potassium; 7.0g carbohydrates; 3.7g fiber; 3.3g sugar; 3.8g protein.