Asparagus saute over scallion noodle cake (eating-well)
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Asparagus saute over scallion noodle cake (eating-well)
  Asparagus    Saute    Pasta    Low Fat    Noodles    Cakes  
Last updated 10/4/2011 8:04:56 PM. Recipe ID 30167. Report a problem with this recipe.
]iw۶\ 9oۜ7E{gNM@$$!" %+m(e'AS8e0 wtr#2qD<8}vB6O۟v~fYj֘9(hI$)~<9}9kn>rVwba}<*^ilExgOgc1cWK|^_fK?OnG$<{DE9C9Lëƒ~w݊d Ub.*{:C,f|WgQói⒟۟OGPoh<8y<]ϝnd4y 5 8yx|q W5~Ԏi~ iΨ8;Ϲp~Wp{zv\cupVV+P7.w>c蟓~>락G/ވÓyX\Pdo7$`Ju.idXCj\nH?#pKLr=P !W'S8wgWDÞ[e @ xL'"dT`:Y0Y?/rmiqRh, \]ЄȊ<ܮg,Nߞ׃uM{+yFS q5+V{ fAR.uy('~dH8C:z M9#b)Bc8+UR4۶M! DҫR wZ ,]])fE#6KMEhjyE6jc!0-!" )rÅNW/T5P,$ x/;J8g<˱xF"ht=@YjZgqMmuv-o;3䑀~[vXA%ת7ZZ@{*t`7" y՝+,9Ȱ_'u*"n>T'}ECr@Ur5F|7=i7zuT#G <^12y<-zH?j8΀,W٩r`υKkLVQ|xq9>s57tC{LK͡lϠ~܁9Я@!d"hqOYW,s;.!+y1[+96eZ&JQ!~KÂG%WRǯ.h2U,^ݫ/_Ξ?:}qv"ܨD-wA-3,1pX%SϜh;aV9g4x<͝Kiޯ~~sNI/i5]_M,$U.| `p qXvQp!WDDhrJxw'k]+j-o|oo-2vܸg;mҳn-8, ] KF ݨmoaWDƑTmbVTOܸ:SOHyE{>l]22}(1%1xQ/=@o{6K٢>wc+fKʹ@d0[}O?WN1":WO-<9&og_4mp,t?ce`w1pqSðUp-'"O]MaA,ڌVٯ۝Uĵk %l8S R+h.rY&$5⊺eֹTlC#᪩y}#їf$dy_^i~^u~=`]ȧو<֖oK-3@1|YPQ}bղs7Z+" +W#vhԦ8rEҳXGiKTuȊuwV #ׂt֨o ^ ;z-=.m;)ϾHh$@@mi8R 6&Su,zTn*#M ).xĿ|əpž]Enk]}]ou{QXOݠ:`4{4셌lyæYrW{N,Kry~fwm_eih=-Wm2a\okh*Sgp\4O70e6Fh]@׳͂^L+Ș}] J}6tH$"v3@}<$;~װ!@TG 3Htg&p,3}lj!Ӷ0 O tQ8QئF,Bȅ(& -#S?lm!E\opa:@h! h: P8 BŀËKljpy\ę;aPT}Iԥ Ķ1 \ߖ#di D.y@S#cBop$he8~xNBZ C<R4Bfj@MlZ6 [0ƛ~d <  |1Fl1.B x`kѦf"\G {yfm<O&η@t M`$Y@<@hB>x1 M˨Kޘ1ԳeۤLxfdE>2h "xem<#FiLˈL .v3g!o ј^m,Dpsi} 04ElldmiSXж4!yl¢-~y/ :hfLտ}7^$cHgL&|۶]g6ԈD|?NM@4Xa ciwfiA$?12A`:H &.x`e @l97YǶ} 5eQfϗ|I>f*ߤ9.dG M'߄M﫣'C|<1:m*".ͬ@ڷ7ͨZߣ&0MR85D2| !D] 'a2Z$EybmTE!g0@p0ѲV fڙF`KGhFlc/m3K{ML,YJ2҆&$zMNdHYRe,AhۼKLYQ2%RyX·@ @\$pOOLC[V:q9R,H =:hmOS#l-Ffq] L`! $ g H7M@ζ   FY6ҁ.;Q[Qt90uLKMUmF|< @? 3Cg@?##غO?S1y-^C hrN9m[veR#TT{p NH}ش#SuՆr߰fOMFB@ 2gs*sܒK6vnǥ>?k70[ODP8=@V[>8rE5>kͶNL䥐<`ym{pmF\m0Y;Zkwme =



 
      Title: Asparagus saute over scallion noodle cake (eating-well)
 Categories: *new-acq, *see recipe, Asparagus, Pasta, Lowfat
      Yield: 6 Servings
 
      1 ts Olive oil
      2 lb Asparagus; trimmed and cut
           -into 1-inch diagonal slices
      1 c  Chopped scallion whites
    1/3 c  Dry white wine
      1    Clove garlic; minced
      1 c  Peas; fresh or frozen
    1/2 c  Vegetable broth; or water
    1/4 c  Chopped fresh parsley
      1 ts Chopped fresh basil
      1 ts Freshly grated lemon zest
           Freshly ground black pepper;
           -to taste
           Scallion Noodle Cake; *see
           -recipe
    1/2 c  Freshly grated Parmesan
           -cheese
 
  *Make the Scallion Noodle Cake (see separate recipe).
  
  In a large nonstick skillet, heat oil over high heat. Add asparagus
  and season with salt. Saute until bright green, about 2 minutes. Add
  scallions and wine; cook, stirring until wine is almost evaporated, 3
  to 4 minutes. Add garlic, peas, broth or water, parsley, basil and
  lemon zest. Reduce heat to medium-high and cook until asparagus is
  tender, 2 to 5 minutes. Season with salt and pepper.
  
  Cut the scallion noodle cake into wedges and divide among warmed
  plates. Top with the asparagus saute. Sprinkle with Parmesan. About 4
  cups for 6 servings.
  
  Nutrition per serving: 250 calories, 5 grams fat, 4 milligrams
  cholesterol,
      480    milligrams sodium. 18% cff.
  
  >Recipe from EatingWell Magazine. >Distributed by The Riverside
  Press-Enterprise, Food for 18-mar-98. >Edited by Pat Hanneman
  (Kitpath)
  
  Recipe 




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Recipe ID 30167 (Apr 03, 2005)

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