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CATEGORY CUISINE TAG YIELD
March 1994 1 Servings

INGREDIENTS

3/4 lb Pencil-thin asparagus
about 30 stalks
trimmed and lower
stalks peeled
15 Pencil-thin whole scallions
trimmed and cut to
length of
asparagus plus 2
scallion whites
minced
2 T Unsalted butter

INSTRUCTIONS

In a kettle of boiling salted water cook asparagus until crisp-tender,
about 5 minutes. Remove asparagus with tongs and immediately plunge
into a bowl of ice and cold water. In water in kettle cook whole
scallions until crisp-tender, about 4 minutes. Remove scallions with
tongs and immediately plunge into bowl of ice and cold water. Drain
asparagus and scallions on paper towels. Asparagus and scallions may
be prepared up to this point 1 day in advance and kept covered and
chilled.  In a large non-stick skillet saute minced scallion in butter
over  moderately high heat until softened, about 2 minutes. Stir in
asparagus, whole scallions, and salt and pepper to taste and saute,
stirring occasionally, until heated through, about 5 minutes.  Serves
4.  Gourmet March 1994  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2449
Calories From Fat: 1640
Total Fat: 183.8g
Cholesterol: 388.9mg
Sodium: 15078.6mg
Potassium: 6804.1mg
Carbohydrates: 107.5g
Fiber: 34.5g
Sugar: 11.7g
Protein: 125.1g


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