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Asparagus Salad with Lemon-Soy Sauce - Makes 4 servings.

• 1 1/4 lbs. thin asparagus stalks, cut diagonally into 1 1/2-inch lengths
• 8 whole scallions, trimmed to include a little green
• 1 Tbsp. canola oil
• 1/4 tsp. fresh ginger, minced
• 5 scallions, trimmed to include a little green, minced and divided in 2 batches
• 1/2 cup fat-free, reduced-sodium chicken broth
• 1 Tbsp. rice vinegar
• 1 tsp. reduced-sodium soy sauce
• 1/2 tsp. sugar
• Freshly ground-black pepper
• 1 tsp. lemon juice, or to taste

Steam asparagus and the whole scallions in a steam basket over boiling water (or in the microwave, with a small amount of water) until crisp-tender, about 5 minutes. Rinse under running cold water to stop the cooking and set color. Drain and cool.

To make the dressing, heat oil in a small saucepan over medium-high heat. Add ginger and stir until it begins to color. Add half the minced scallions and cook a few seconds. Add broth, vinegar, soy sauce and sugar. Set aside.

Just before serving, place the remaining minced scallions in a large bowl. Add steamed asparagus and scallions. Bring the dressing to a boil over medium-high heat. Let boil 30 seconds. Gradually stir in pepper and lemon juice, tasting, to achieve an appealing tart and peppery flavor. Toss the vegetables with the dressing.

Per serving: 97 calories, 4 g. total fat (less than 1 g. saturated fat), 12 g. carbohydrate, 5 g. protein, 5 g. dietary fiber, 134 mg. sodium.