Recipe - Asparagus Marco Polo

1 One half pound Asparagus
3 tablespoon Vegetable oil
2 tablespoon Fresh ginger root, cut into
tiny matchstick pieces
One half teaspoon Salt
1 teaspoon Granulated sugar
2 tablespoon 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 One half 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@msn.com Source: Cooking with Bonnie Stern.
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on May 29, 1998