Asparagus Tomato Stir-Fry

I want spring. Today, I miss it. There are many days when I enjoy winter, and enjoy the foods that come with stored root vegetables, and roasts and stews and thick soups. But today, I want the fresh, tender new produce of spring... This recipe reminds me of spring, and I can't wait for the new crops of tender young asparagus to arrive.

2 tsp cornstarch
1/4 c. chicken broth
4 tsp reduced-sodium soy sauce
2 tsp minces fresh gingerroot, divided
1 tsp canola oil
3/4 lb fresh asparagus, cut into 1-inch pieces
4 green onions, cut into 1-inch pieces
1-1/2 cups sliced fresh mushrooms
2 small plum tomatoes, cut into thin wedges
1 tsp sesame oil

In a small bowl, combine the cornstarch, broth, soy sauce, and 1/2 tsp ginger until blended; set aside. In a non-stick skillet or wok, stir-fry the remaining ginger in canola oil for 30 seconds. Add asparagus and onions, stir-fry for 3 minutes; add mushrooms, stir-fry for 1 minute more.

Stir cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add tomatoes and sesame oil; cook 1 minute longer.

Yield 4 servings.