Recipe - Asparagus Saute Over Scallion Noodle Cake (Eating-Well)

1 teaspoon Olive oil
2 pound Asparagus; trimmed and cut
into 1inch diagonal slices
1 cup Chopped scallion whites
1/3 cup Dry white wine
1 Clove garlic; minced
1 cup Peas; fresh or frozen
One half cup Vegetable broth; or water
One fourth 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
One half cup 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 mediumhigh 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
PressEnterprise, Food for 18mar98. Edited by Pat Hanneman (Kitpath)

Recipe by: EatingWell

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 18,
1998