Yield: 6 Servings
Measure | Ingredient |
---|---|
1 teaspoon | Olive oil |
2 pounds | Asparagus; trimmed and cut into 1-inch diagonal slices |
1 cup | Chopped scallion whites |
⅓ cup | Dry white wine |
1 \N | Clove garlic; minced |
1 cup | Peas; fresh or frozen |
½ cup | Vegetable broth; or water |
¼ cup | Chopped fresh parsley |
1 teaspoon | Chopped fresh basil |
1 teaspoon | Freshly grated lemon zest |
\N \N | Freshly ground black pepper; to taste |
\N \N | Scallion Noodle Cake; *see recipe |
½ cup | 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 by: EatingWell
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 18, 1998