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Asparagus is very low in calorie and sodium as well as zero cholesterol. It can be prepared in a couple of simple ways, you can either blanch them in boiling water or simply pan grill them. You don’t want to cook too long, but just nice to keep it crisp and tender. That makes it a healthy vegetable dish.

Most of the time I will use the simple  pan grilling method to prepare my asparagus with steak.  But this time I have prepared them in more of an Asian style, Stir Fry Asparagus with Scallops.

Ingredients:

1 bunch fresh asparagus (cut into 2″ pieces)
2 garlic cloves (minced)
1/3 cup of small scallops
1 tbsp scallop juice
1 tbsp lemon juice
1/2 cup reduced sodium-chicken broth
1 tsp light soy sauce
1 tsp sesame oil
1 tbsp chinese rice wine
1 tbsp cornstarch (dissolve with 1 tbsp water)
Salt and Pepper to taste

Cooking Method:

1. Cut asparagus spears at tender point; rinse and cut into 2-inch pieces.
2. Bring a pot of water to boil and blanch asparagus for 3 to 4 minutes until crisp-tender. Pour out the hot water and rinse under cold water.
3. Heat oil over medium, stir fry garlic till light brown, add in scallops. Stir fry for 1 to 2 minute. Add in 1 tablespoon of chinese rice wine.
4. Combine scallop juice, chicken broth, lemon juice, cornstarch, soy sauce, sesame oil. Stir in cornstarch mixture. Cook, stirring, until sauce thickens. Add asparagus, give a quick stir.
5. Add salt and pepper to taste. Dish up and serve.