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;
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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