Asparagus And Sauteed Vegetable Salad Recipe

• 1 head iceberg lettuce shredded
• 1/4 c. extra virgin olive oil
• 3 x garlic cloves chopped
• 1 Tbsp. grated gingerroot
• 1/2 x red bell pepper diced
• 1/2 x yellow bell pepper diced
• 1/2 lb tofu
• 1/2 lb eggplant cubed
• 1/4 c. dry white wine
• 1/4 c. Super Stock (see recipe)
• 1 lb asparagus cut into 1" pcs, and steamed about 4 to 5 min
• 2 Tbsp. fresh parsley

1. Arrange the lettuce on a large platter.
2. Heat half the oil in a saucepan and add in the garlic, ginger, peppers and tofu.
3. Cover and cook 4 min.
4. Add in the remaining oil and eggplant.
5. Cook, uncovered, an additional 3 min.
6. Add in the white wine and stock.
7. Stir with a wooden spoon till the liquid is reduced, about 3 to 5 min.
8. Fold in the asparagus and parsley.
9. Serve on the iceberg lettuce.
10. This recipe yields 4 servings.

extra virgin olive oil, garlic, gingerroot, red bell pepper, yellow bell pepper, white wine, super, fresh parsley

Taken from cookeatshare.com/recipes/asparagus-and-sauteed-vegetable-salad-70746 (may not work)