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Recipe Name: Asparagus Saute Over Scallion Noodle Cake (eating-well) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Pasta Comments:
Preparation Time:
Number of Servings: 6

1 Teaspoon(s) Olive oil
2 Pound(s) Asparagus, trimmed and cut
into 1-inch diagonal
1 Cup(s) Chopped scallion whites
1/3 Cup(s) Dry white wine
1 Clove garlic, minced
1 Cup(s) Peas, fresh or frozen
1/2 Cup(s) Vegetable broth, or water
1/4 Cup(s) Chopped fresh parsley
1 Teaspoon(s) Chopped fresh basil
1 Teaspoon(s) Freshly grated lemon zest
Freshly ground black pepper
to taste
Scallion Noodle Cake, *see
1/2 Cup(s) Freshly grated parmesan
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

Nutrition (calculated from recipe ingredients)
Calories: 249
Calories From Fat: 114
Total Fat: 13g
Cholesterol: 32.5mg
Sodium: 1095.6mg
Potassium: 393.9mg
Carbohydrates: 13.4g
Fiber: 3g
Sugar: 3.7g
Protein: 18.6g

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