Ginger-Scented Corn and Asparagus Stir-Fry Cooking Light - August 2011 Yield: 4 servings (serving size: about 1 1/2 cups) Upload a picture of this recipe Your email * Your photo * The maximum size allowed is 10M. *required fields OK Recipe Print Comments Photos Send this recipe to friends < Asparagus pastry Souffléed Omelet with Goat Cheese, Asparagus, & Ham >