1 lb. asparagus, trimmed
1 tsp. cornstarch
1 tbsp. cold water
2 tbsp. peanut oil
1/4 c. scallions, thinly sliced
1/2 c. chicken broth (use 1 or 2 bouillon cubes)
1 tbsp. light soy sauce

Cut asparagus into 2-inch lengths. Saute in peanut oil with scallions. Combine cornstarch, water in bowl and make smooth paste. Set aside. When asparagus is well coated in oil, add chicken broth, soy sauce and cornstarch mixture. Permit sauce to thicken. Serve.