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

INGREDIENTS:

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

TO PREPARE:

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