Guest guest Posted July 16, 2001 Report Share Posted July 16, 2001 * Exported from MasterCook * Slivered Asparagus Saute with Shallots Recipe By :Vegetarian Cooking for Everyone, Deborah Madison Serving Size : 4 Preparation Time :0:00 Categories : VCE -- Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound thick asparagus -- (to 2 lbs) trimmed & peeled 2 tablespoons olive oil salt and freshly milled pepper 1 large shallot -- finely diced 1 small clove garlic -- minced 1 teaspoon finely grated lemon zest 2 tablespoons finely chopped parsley lemon juice to taste Slice the asparagus diagonally about 1/4-inch thick, leaving the tips about 3 inches long. Heat the oil in a large skillet. Add the asparagus, season with a few pinches of salt, and saute over high heat until nearly tender. Add the shallot, garlic, lemon zest, and parsley; toss well and cook 1 minute more. Season with lemon juice and pepper to taste. Source: " page 335 " S(ISBN): " 0-7679-0014-6 " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 63 Calories; 7g Fat (95.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable; 1 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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