Asparagus saute over scallion noodle cake (eating-well)
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Wms8p0G)Ih K `JĖ$7 \dyzIJhz;t7'=B?r;B{oߠz!jMȋS\AGZgL&q-C\QtCOYZCܮ46I,Tk@hzT [ 棐hm0M_p' ((ZXkM 3DT*[x#VQ*ukAHAi~_Ղ4!kH45`(]>ebZ'tȈ0YsM`LR+d=Eݖ0.z`Ě똵`E$J(7T ztxmBh(=!P 0cp<( M07GTSY>UXA7< 'a"WwNtĒ5u%\ c8=w3}Ykr1 F!?;:QDD??|g`4y;7yRbC uDY?Lqy1dT0X  "}*5[*2{&15鲫wwq*wLL;bgzр,FJ-#y,~d`dzɻ }:]JuIdr<=n)v+oY{|x^s#!m3YLNkDx5f\ U}ŦQ\[_ >j>a#H؉KG*Ir?y=N"{zryשO^r&鮡JZAU,ߑWo rYU5-KriϋײI~YV _(;릚eMk6YuU7y/֌M%a%yWv񂖝+l;~u2v ~Y$ӜKһn'_T\>}w䢶8¹.sS%h94 Ug".ůqz ܮr !cy3a^\Gg;qqfi+ 3LSz& ll1؛He Zil%dK)gb)l3WdWj~ǣ"TX\S0:&4##yΧS( M7]6Hg ly}o [ r4ɪ s`[ AڣH'hMф*ƞb:Ƚ#HʪFŵ Eحr>]3]Z^b W?OZpDzfT 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.
Wms8p0G)Ih K `JĖ$7 \dyzIJhz;t7'=B?r;B{oߠz!jMȋS\AGZgL&q-C\QtCOYZCܮ46I,Tk@hzT [ 棐hm0M_p' ((ZXkM 3DT*[x#VQ*ukAHAi~_Ղ4!kH45`(]>ebZ'tȈ0YsM`LR+d=Eݖ0.z`Ě똵`E$J(7T ztxmBh(=!P 0cp<( M07GTSY>UXA7< 'a"WwNtĒ5u%\ c8=w3}Ykr1 F!?;:QDD??|g`4y;7yRbC uDY?Lqy1dT0X  "}*5[*2{&15鲫wwq*wLL;bgzр,FJ-#y,~d`dzɻ }:]JuIdr<=n)v+oY{|x^s#!m3YLNkDx5f\ U}ŦQ\[_ >j>a#H؉KG*Ir?y=N"{zryשO^r&鮡JZAU,ߑWo rYU5-KriϋײI~YV _(;릚eMk6YuU7y/֌M%a%yWv񂖝+l;~u2v ~Y$ӜKһn'_T\>}w䢶8¹.sS%h94 Ug".ůqz ܮr !cy3a^\Gg;qqfi+ 3LSz& ll1؛He Zil%dK)gb)l3WdWj~ǣ"TX\S0:&4##yΧS( M7]6Hg ly}o [ r4ɪ s`[ AڣH'hMф*ƞb:Ƚ#HʪFŵ Eحr>]3]Z^b W?OZpDzfT


 
      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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