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Have you made Asparagus Saute over Scallion Noodle Cake?
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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 198
% Daily Value**
Total Fat 4g
Saturated Fat 2g
Unsaturated Fat 0g
Cholesterol 7mg
Sodium 84mg
Total Carbohydrate 27g
Dietary Fiber 11g
Sugars 5g
Protein 14g
Vitamin A  29%Vitamin C  21%
Calcium  17%Iron  21%
Potassium  17%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Asparagus Saute over Scallion Noodle Cake

Recipe Tags: Vegetable Recipes

Date Added: June 11, 2009


1/4 Cup Fresh Parsley
1 Clove Of Garlic minced
1 Teaspoon Lemon Freshly grated zest
1/3 Cup Dry White Wine
1 Teaspoon Olive Oil
1/2 Cup Parmesan Cheese Freshly grated
1/2 Cup Vegetable Broth or water
1 Teaspoon Fresh Basil chopped
2 Pounds Asparagus trimmed and cut into 1-inch diagonal slices
1 Cup Scallion whites Chopped
1 Cup Peas fresh or frozen
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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.
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