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Asparagus Saute over Scallion Noodle Cake Recipe
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To make Asparagus Saute over Scallion Noodle Cake you will need
Ingredients
| 1 | teaspoon | Olive oil | | 2 | pounds | Asparagus; trimmed and cut into 1-inch diagonal slices | | 1 | cup | Chopped scallion whites | | 1/3 | cups | Dry white wine | | 1 | | Clove garlic; minced | | 1 | cup | Peas; fresh or frozen | | 1/2 | cups | Vegetable broth; or water | | 1/4 | cups | 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 | | 1/2 | cups | Freshly grated Parmesan cheese |
Instructions
*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.
Enjoy your Asparagus Saute over Scallion Noodle Cake
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Thu 7 Aug 2008
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