Asparagus Saute Over Scallion Noodle Cake (Eating Well) Recipe

• 1 tsp Extra virgin olive oil
• 2 lb Asparagus, trimmed and cut into 1-inch diagonal slices
• 1 c. Minced scallion whites
• 1/3 c. Dry white wine
• 1 x Clove garlic, chopped
• 1 c. Peas, fresh or possibly frzn
• 1/2 c. Vegetable broth, or possibly water
• 1/4 c. Minced fresh parsley
• 1 tsp Minced fresh basil
• 1 tsp Freshly grated lemon zest Freshly grnd black pepper, to taste Scallion Noodle Cake, *see recipe
• 1/2 c. Freshly grated Parmesan cheese

1. *Make the Scallion Noodle Cake (see separate recipe).
2. In a large nonstick skillet, heat oil over high heat.
3. Add in asparagus and season with salt.
4. Saute/fry till bright green, about 2 min.
5. Add in scallions and wine; cook, stirring till wine is almost evaporated, 3 to 4 min.
6. Add in garlic, peas, broth or possibly water, parsley, basil and lemon zest.
7. Reduce heat to medium-high and cook till asparagus is tender, 2 to 5 min.
8. Season with salt and pepper.
9. Cut the scallion noodle cake into wedges and divide among warmed plates.
10. Top with the asparagus saute/fry.
11. Sprinkle with Parmesan.
12. About 4 c. for 6 servings.
13. Press-Enterprise, Food for 18-mar-98.

olive oil, scallion whites, white wine, clove garlic, frzn, vegetable broth, fresh parsley, fresh basil, lemon zest freshly grnd black pepper, freshly grated parmesan cheese

Taken from cookeatshare.com/recipes/asparagus-saute-over-scallion-noodle-cake-eating-well-71025 (may not work)