From "Above & Beyond Parsley...Food for the Senses," published in cooperation with your DailyInbox newsletter.


  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 3/4 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 large clove garlic, minced
  • 1-1/2 pounds fresh asparagus
  • 1 tablespoon vegetable oil


    Dissolve cornstarch in water.  In a saucepan, combine chicken broth, soy sauce, cornstarch mixture and garlic.  Bring to a slow boil and cook until thickened.  Set aside and keep warm.

    Cut asparagus into 1/2-inch pieces, using only the tender portions.  Sauté in oil for approximately 5 minutes until barely tender.  Do not overcook.  Cover with warm sauce and serve immediately.

    SERVES: 6

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