** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a large nonstick skillet, heat oil over high heat.
2. Add asparagus and season with salt. Saute until bright green, about 2 minutes.
3. Add scallions and wine; cook, stirring until wine is almost evaporated, 3 to 4 minutes.
4. Add garlic, peas, broth or water, parsley, basil and lemon zest.
5. Reduce heat to medium-high and cook until asparagus is tender, 2 to 5 minutes.
6. Season with salt and pepper. Cut the scallion noodle cake into wedges and divide among warmed plates.
7. Top with the asparagus saute. Sprinkle with Parmesan.
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Dietary Notes:
This recipe is very low-sodium with 84mg per serving and low-cholesterol with 6.67mg per serving
This recipe is high in Vitamin A with 29% of your daily recommended intake per serving. This recipe is high in Vitamin C with 21% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, MSG, Cheese, Asparagus, Sulfites, Peas, Spring Onion, Garlic, Olive Oil, Citric Acid allergies.