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.
Yields
6 Servings