Instructions: Cut asparagus diagonally into 2 inch lengths, keeping bottom ends seperate.

Heat oil in wok or Dutch oven (non-stick). Add garlic, ginger and asparagus bottoms. Stir-fry 1 minute. Add remaining asparagus; stir-fry 2 minutes. Remove asparagus and set aside. Add broth, green onions, soy sauce, and sugar. Bring to a boil; stir in rice. Cover; reduce heat to low and simmer 15 minutes. Add asparagus; cook 5 more minutes.

Makes 5
cups.

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