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Asparagus Saute over Scallion Noodle Cake (Eating-Well)

Asparagus Saute over Scallion Noodle Cake (Eating-Well) is a *new-acq recipe made with Olive Oil, Scallion Whites, Dry White Wine, Garlic Minced, and Peas Fresh Or Frozen. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tsp
• 2 lb
• 1 cup
• 1/3 cup
• 1
• 1 cup
• 1/2 cup
• 1/4 cup
• 1 tsp
• 1 tsp
• Scallion Noodle Cake Recipe
• 1/2 cup

Method (preview)

1. 1

   Make the Scallion Noodle Cake (see separate recipe).

2. 2

   In a large nonstick skillet, heat oil over high heat.

3. 3

   Add asparagus and season with salt.

4. 4

   Saute until bright green, about 2 minutes.

5. 5

   Add scallions and wine; cook, stirring until wine is almost evaporated, 3 to 4 minutes.

6. 6

   Add garlic, peas, broth or water, parsley, basil and lemon zest.

7. 7

   Reduce heat to medium-high and cook until asparagus is tender, 2 to 5 minutes.

8. 8

   Season with salt and pepper.

9. 9

   Cut the scallion noodle cake into wedges and divide among warmed plates.

10. 10

    Top with the asparagus saute. Sprinkle with Parmesan. About 4 cups for 6 servings.

11. 11

    Recipe from EatingWell Magazine. >Distributed by The Riverside

12. 12

    Press-Enterprise, Food for 18-mar-98. >Edited by Pat Hanneman (Kitpath)

13. 13

    Recipe by: EatingWell 1998