Springtime Stir-Fry with Scallops and California Jumbo Asparagus

3/4 lb. fresh California asparagus
3/4 cup reduced sodium-chicken broth
1 tbsp. cornstarch
1 tsp. light soy sauce
1 tsp. sesame oil
3/4 lb. sea scallops
1 cup sliced button mushrooms or 3 to 4 oyster mushrooms
1 medium clove garlic
1 cup cherry tomato halves
2 to 3 thin green onions;
2 cups hot cooked rice (no salt added).

Trim or break off Asparagus spears at tender point; rinse and cut into 2-inch diagonal pieces. Cook Asparagus until crisp-tender, about 3 to 5 minutes. Do not overcook. Drain and rinse under cold water.

Combine chicken broth, cornstarch and soy sauce and set aside.

Stir-fry halved scallops and mushrooms in oil with garlic until scallops are just cooked through, about 4 minutes.

Stir in cornstarch mixture. Cook, stirring, until sauce thickens. Add drained Asparagus, tomatoes and green onions; heat.

Pepper to taste. Serve over rice.

Makes 4 servings
Source: California Asparagus Commission