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Asparagus Sauté over Scallion Noodle Cake (Eating-Well)
1 teaspoon of olive oil
2 pounds of asparagus; trimmed and cut
1 cup of chopped scallion whites
1/3 cup of dry white wine
1 Clove garlic, minced
1 cup of peas, fresh or frozen
1/2 cup of vegetable broth or water
1/4 cup of chopped fresh parsley
1 teaspoon of chopped fresh basil
1 teaspoon of freshly grated lemon zest
Freshly ground black pepper
Scallion Noodle Cake
1/2 cup of freshly grated Parmesan
*Make the Scallion Noodle Cake. In a large nonstick skillet, heat oil over high heat. Add asparagus and season with salt. Sauté 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 sauté. 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 by: EatingWell Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 18, 1998 |
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