Asparagus Saute over Scallion Noodle Cake (Eating-Well)

Title:
Asparagus Saute over Scallion Noodle Cake (Eating-Well)

Yield:
6 Servings

Categories:
*see
recipe,
Asparagus,
Pasta,
Low-Fat




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






 *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 
on Mar 18,


 1998