- Rinse asparagus in water. Hold both ends of one spear; snap outward so tough, fibrous end snaps off.
Trim the other spears to this length, discarding tough ends.
- Steam asparagus, covered, for 2 minutes or until crisp-tender. Rinse with cold water and drain.
- Combine asparagus and next 3 ingredients in a large bowl. Combine the green onion, lemon juice and and remaining ingredients in small bowl; stir well with whisk. Pour over asparagus mixture; toss gently to coat.
Texas A & M AgriLife Extension