4 inch piece fresh ginger, peeled
2 Tbls. rice-wine vingegar
2 Tbls. hoisin sauce
2 scallions, chopped
1/4 Cup Grated ginger on the smallest holes of a box grater.
To extract the juice, press the grated ginger in a fine sieve set over a small bowl or squeeze it in a piece of cheesecloth. You should have about 1 Tbls ginger juice. Discard the pulp. Stir vinegar and hoisin sauce into the ginger juice. The sauce can be made up to three days in advance; store, covered, in the refrigerator. Pour the dressing over hot or room temperature asparagus. Garnish with chopped scallions just before serving.
Makes about 1/3 cup.