| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Asparagus, Lowfat, New-acq, Pasta, See recipe | 6 | Servings | |
INGREDIENTS
| 1 | t | 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 | t | Chopped fresh basil |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 249
Calories From Fat: 114
Total Fat: 13g
Cholesterol: 32.5mg
Sodium: 1095.6mg
Potassium: 393.9mg
Carbohydrates: 13.4g
Fiber: 3g
Sugar: 3.7g
Protein: 18.6g