| 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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