Name: Asparagus And Sauteed Vegetable Salad
Ingredients: 1 Head iceberg lettuce; shredded; 1/4 c Olive oil; 3 Garlic cloves; minced; 1 tb Grated gingerroot; 1/2 Red bell pepper; diced; 1/2 Yellow bell pepper; diced; 1/2 lb Tofu; 1/2 lb Eggplant; cubed; 1/4 c Dry white wine; 1/4 c Vegetable stock; (recipe follows); 1 lb Asparagus; cut into 1-inch; ; pieces and steamed; ; (about 4 to 5; ; minutes); 2 tb Fresh parsley

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables		Dujour05, New	1	servings

INGREDIENTS

1		Head iceberg lettuce; shredded
1/4	c	Olive oil
3		Garlic cloves; minced
1	tb	Grated gingerroot
1/2		Red bell pepper; diced
1/2		Yellow bell pepper; diced
1/2	lb	Tofu
1/2	lb	Eggplant; cubed
1/4	c	Dry white wine
1/4	c	Vegetable stock; (recipe follows)
1	lb	Asparagus; cut into 1-inch
		; pieces and steamed
		; (about 4 to 5
		; minutes)
2	tb	Fresh parsley

INSTRUCTIONS

Arrange the lettuce on a large platter. Heat half the oil in a
saucepan and add the garlic, ginger, peppers and tofu. Cover and cook
4 minutes. Add the remaining oil and eggplant. Cook, uncovered, an
additional 3 minutes. Add the white wine and stock.
Stir with a wooden spoon until the liquid is reduced, about 3 to 5
minutes. Mix in the asparagus and parsley. Serve on the iceberg
lettuce.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9195
Converted by MM_Buster v2.0l.

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