Instructions: In a small bowl dissolve the corn starch in the water. Stir in the broth, soy sauce, Scotch and sugar. In a heavy saucepan heat the oil over moderately high heat until hot but not smoking. In it, stir fry the beans, zest, ginger root and garlic for one minute, or until very fragrant. Stir the broth mixture and add to the bean mixture. Bring the sauce to a boil, stirring, and simmer for 2 minutes.

The sauce may be refrigerated, covered, for up to 1 day and reheated just before serving.

In a large deep skillet of boiling salted water, cook the asparagus for 3 - 5 minutes or until the stalks are just tender but not limp. Drain the asparagus well and arrange on a serving platter. Cover it with sauce and serve immediately.

NOTES : I like asparagus and Chinese-style preparations seem work well with it. Great recipe!

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