In a medium-sized bowl, toss the asparagus with ginger, garlic, and parsley and let stand for 20 minutes (or longer).

Bring broth to a quick boil in a nonstick skillet.

Add asparagus and herbs to the broth, lower heat, and sauté for 12 minutes, turning the asparagus occasionally until the spears are just tender.

Remove from the heat and place on a serving dish.

Drizzle with lemon juice and flaxseed oil.