| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | *new-acq, *see recipe, Asparagus, Pasta, Lowfat | 6 | Servings | |
INGREDIENTS
| 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; to taste | ||
| Scallion Noodle Cake; *see recipe | ||
| 1/2 | c | Freshly grated Parmesan cheese |
INSTRUCTIONS
*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@wizard.ucr.edu> on Mar 18, 1998
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