Ingredients Jump to Instructions ↓

  1. 1 teaspoon Olive oil

  2. 2 pounds Asparagus; trimmed and cut into 1-inch diagonal slices

  3. 1 cup Chopped scallion whites

  4. 1/3 cup Dry white wine

  5. 1 Clove garlic; minced

  6. 1 cup Peas; fresh or frozen

  7. 1/2 cup Vegetable broth; or water

  8. 1/4 cup Chopped fresh parsley

  9. 1 teaspoon Chopped fresh basil

  10. 1 teaspoon Freshly grated lemon zest

  11. Freshly ground black pepper; to taste

  12. Scallion Noodle Cake; *see recipe

  13. 1/2 cup Freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. *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.

  2. % 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


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