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| Asparagus Saute Over Scallion Noodle Cake (Eating-Well) Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 6
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Ingredients
1 teaspoon olive oil
2 lb asparagus; trimmed and cut into 1-in
1 cup chopped scallion whites
1/3 cup dry white wine
1 clove garlic; minced
1 cup peas; fresh or frozen
1/2 cup vegetable broth; or water
1/4 cup chopped fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon freshly grated lemon zest
1 freshly ground black pepper; to taste
1 scallion noodle cake; *see recipe
1/2 cup freshly grated parmesan cheese
Cooking 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
pasta,low-fat
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