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.
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      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
    1/2 c  Freshly grated Parmesan
  *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
      480    milligrams sodium. 18% cff.
  >Recipe from EatingWell Magazine. >Distributed by The Riverside
  Press-Enterprise, Food for 18-mar-98. >Edited by Pat Hanneman

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Recipe ID 30167 (Apr 03, 2005)

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