Category: Pasta

1 tsp Olive oil

2 lb Asparagus, trimmed and cut into 1-inch diagonal slices

1 cup Chopped scallion whites

1/3 cup Dry white wine

1 Clove garlic, minced

1 cup Peas, fresh or frozen

1/2 cup Vegetable broth, or water

1/4 cup Chopped fresh parsley

1 tsp Chopped fresh basil

1 tsp Freshly grated lemon zest

Freshly ground black pepper, to taste

Scallion Noodle Cake, *see recipe

1/2 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 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 <phannema@wizard.ucr.edu> on Mar 18, 1998