Asparagus saute over scallion noodle cake (eating-well)

6 Servings

Ingredients

Quantity Ingredient
1 teaspoon Olive oil
2 pounds Asparagus; trimmed and cut into 1-inch diagonal slices
1 cup Chopped scallion whites
⅓ cup Dry white wine
1 Clove garlic; minced
1 cup Peas; fresh or frozen
½ cup Vegetable broth; or water
¼ cup Chopped fresh parsley
1 teaspoon Chopped fresh basil
1 teaspoon Freshly grated lemon zest
Freshly ground black pepper; to taste
Scallion Noodle Cake; *see recipe
½ cup Freshly grated Parmesan cheese

Directions

*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@...> on Mar 18, 1998

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