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Asparagus Tomato And Green Pea Saute Recipe
|Sun dried tomatoes||6 (Not Packed In Oil)|
|Sun-dried tomatoes||6 (Not Packed In Oil)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Olive oil||1 1⁄2 Tablespoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Fresh asparagus spears||3⁄4 Pound, trimmed and cut into 2-inch pieces|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Tomato||1 Large, diced to make about 1 cup|
|Finely chopped fresh tarragon/1 1/2 teaspoons dried||1 Tablespoon|
|Tiny green peas||1⁄2 Cup (8 tbs) (Use Fresh Or Frozen)|
|Ground black pepper||To Taste|
|Unripened chevre cheese||2 Tablespoon, crumbled (Not Aged)|
|Chevre cheese||1 1⁄2 Ounce, crumbled (Use Mild Variety, Not Aged)|
Calories 157 Calories from Fat 78
% Daily Value*
Total Fat 9 g13.7%
Saturated Fat 2.8 g13.8%
Trans Fat 0 g
Cholesterol 7.9 mg
Sodium 241.8 mg10.1%
Total Carbohydrates 12 g3.9%
Dietary Fiber 2.7 g10.8%
Sugars 4.5 g
Protein 6 g12.3%
Vitamin A 25.5% Vitamin C 31.6%
Calcium 16.5% Iron 18.4%
*Based on a 2000 Calorie diet
Prepare all of the ingredients and have them within easy reach before you begin to stir-fry.
Heat the oil in a large skillet or a wok on high heat.
Swirl the garlic in the oil for just a moment and then add the asparagus.
Stir-fry for half a minute.
Add the wine, cover, and let steam for a couple of minutes.
Uncover and add the tomatoes and tarragon.
Cook on high heat for 2 to 3 minutes to reduce the liquid.
Drain and chop the sun-dried tomatoes, and then add them along with the peas.
Stir-fry until the asparagus is crisp but tender and the liquid is reduced to a sauce.
Add black pepper to taste.
Serve immediately, topped with crumbled chevre.