Asparagus And Sauteed Vegetable Salad Recipe - Cooking Index
Asparagus And Sauteed Vegetable Salad Recipe - Cooking Index
| 1 x | Iceberg lettuce - shredded | |
| 1/4 cup | Olive oil | |
| 3 | Garlic cloves - minced | |
| 1 tablespoon | Grated gingerroot | |
| 1/2 | Red bell pepper - diced | |
| 1/2 | Yellow bell pepper - diced | |
| 1/2 lb | Tofu | |
| 1/2 lb | Eggplant - cubed | |
| 1/4 cup | Dry white wine | |
| 1/4 cup | Super Stock - (see recipe) | |
| 1 lb | Asparagus - cut into 1" pieces, | |
| And steamed about 4 to 5 minutes | ||
| 2 tablespoons | Fresh parsley |
Arrange the lettuce on a large platter. Heat half the oil in a saucepan and add the garlic, ginger, peppers and tofu. Cover and cook 4 minutes. Add the remaining oil and eggplant. Cook, uncovered, an additional 3 minutes.
Add the white wine and stock. Stir with a wooden spoon until the liquid is reduced, about 3 to 5 minutes. Mix in the asparagus and parsley. Serve on the iceberg lettuce.
This recipe yields 4 servings.
Source:
CHEF DU JOUR - (Show # DJ-9195) - from the TV FOOD NETWORK
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