asparagus and pea fricassee with eggs

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side dish or brunch

 

 

* Exported from MasterCook *

 

Asparagus and Pea Fricassee with Eggs

 

Recipe By :Sarah Brown: Vegetarian Bible

Serving Size : 4 Preparation Time :0:00

Categories : Child Friendly Eggs

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR THE SAUCE:

4 tablespoons butter

8 ounces shallots -- finely chopped

3 tablespoons all-purpose flour

200 milliliters white wine

1 cup nonfat vegetable stock -- (1 to 1 1/4)

salt and freshly ground black pepper

FRICASSEE:

8 ounces asparagus -- halved

1/4 cup water (optional)

2 cups peas -- (shelled)

1 tablespoon lemon juice -- may double

4 eggs -- (4 to 6)

1 tablespoon finely chopped mint -- may double, to garnish

 

1. To make the sauce, melt the butter in a medium saucepan and gently cook the

shallots until soft. Stir in the flour to make a soft roux. Add the white wine

and scant 1 cup (200 milliliters) of the stock, stirring constantly, and

gradually bring to a boil, stirring frequently as the sauce thickens. Add more

stock if the sauce is too thick. Season well with salt and pepper and keep warm.

 

2. Microwave the asparagus on High for 2 minutes with 2 tablespoons water or

steam over a saucepan of boiling water for 5 minutes, or until tender. Drain and

stir into the shallot sauce.

 

3. Similarly, microwave the peas on High for 2 minutes with 2 tablespoons water,

or steam for 3 minutes until just tender. Again, drain and stir into the shallot

sauce. Adjust the seasoning and add lemon juice to taste.

 

4. Bring the eggs to a boil in a large saucepan of water and simmer for 8

minutes. Run the hard-cooked eggs under cold water, then shell while still warm.

Cut lengthwise into 4 wedges and reserve 4 wedges for garnish.

 

5. Stir the eggs into the vegetable fricassee and spoon into a warm serving

dish. Garnish with the reserved egg wedges and sprinkle with the chopped mint.

 

nutritional breakdown per serving: calories 377, protein 18 g, fat 20 g

(saturated fat 9 g), carbohydrate 25 g

 

Description:

" preparation: 15 minutes; cooking: 25 minutes "

Source:

" Light Meals "

Copyright:

" 2002 Readers Digest "

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Per Serving (excluding unknown items): 330 Calories; 16g Fat (48.2% calories

from fat); 12g Protein; 27g Carbohydrate; 5g Dietary Fiber; 218mg Cholesterol;

188mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 2

1/2 Fat.

 

NOTES : This fresh-looking dish with shades of green is particularly good with

new potatoes and dark salad greens such as watercress and feuille de chene.

Small portions would make an elegant hot appetizer, ideally followed by a simple

pasta dish such as Tagliatelle with Fennel and Fresh Herbs or a risotto.

 

Nutr. Assoc. : 0 0 0 0 0 1582 0 0 0 0 4422 0 0 3383