Instructions: 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 1/2 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.

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