PASTA DAY -- 2 w/Asparagus

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* Exported from MasterCook *

 

Sweet Onion-Asparagus Stir Fry

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Beans & Legumes Pasta

Rice Stir-Fries

Vegan Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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3/4 pound fresh asparagus

2 medium sweet onions (such as Vidalia)

1 tablespoon vegetable oil

1 clove garlic -- minced

1/4 cup vegetarian mushroom " oyster " sauce*

1/4 cup chopped pecans -- toasted

rice or noodles

 

Snap tough ends off asparagus; remove scales from stalks w/a vegetable

peeler, if desired Cut diagonally into 2-inch pieces.

Cut onions into 1/4-inch thick slices and separate into rings.

Heat oil in a large skillet or wok at medium-high heat for about 2 minutes.

Add asparagus, onion, and garlic, and stir-fry for 4-5 minutes or until tender.

Remove from heat; pour in " oyster " sauce, and toss. Sprinkle with toasted

pecans and serve over rice or noodles.

 

 

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Per serving: 201 Calories (kcal); 17g Total Fat; (70% calories from fat); 5g

Protein; 11g Carbohydrate; 0mg Cholesterol; 4mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2

Fat; 0 Other Carbohydrates

 

NOTES : *The original recipe called for regular oyster sauce, which is not

vegetarian. I discovered that there is a vegetarian version, mushroom oyster

sauce, which is a Malaysian product.

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Tangy Asparagus Linguine

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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5 ounces linguine

2 tablespoons light margarine

1/4 cup onion -- finely chopped

3 cloves garlic -- minced

8 ounces fresh asparagus, peeled & sliced diagonally -- into 1/2 "

pieces

2 tablespoons dry white wine

2 tablespoons fresh lemon juice

freshly ground black pepper

1/4 cup grated Parmesan cheese

3/4 cup mozzarella cheese -- shredded

strips of lemon zest (optional)

 

Chop and measure all ingredients before beginning. Bring water to a boil

and cook linguine to al dente. Drain. Meanwhile, melt margarine over medium

heat in a large skillet. Saute onions and garlic until onions are soft. Add

asparagus and continue to saute for 2 minutes. Add wine and lemon juice and

cook an additional minute. Season with pepper to taste. Remove from heat.

Toss with hot pasta and Parmesan cheese. Remove to serving platter and top with

mozzarella cheese. Garnish with strips of lemon zest, if desired. Serve

immediately.

 

 

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Per serving: 261 Calories (kcal); 10g Total Fat; (35% calories from fat); 12g

Protein; 30g Carbohydrate; 23mg Cholesterol; 254mg Sodium

Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0