Provided by Elaine Louie
Categories dinner, lunch
Time 35m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine olive oil and 1/2 cup white wine. Place over medium-low heat and bring to a simmer. Add onion and artichokes, and simmer gently for 5 minutes. Add asparagus, and simmer for 3 to 4 minutes.
- Add fresh or frozen peas, and simmer for 2 more minutes. Add scallions, and simmer for 1 more minute. Season with salt and pepper to taste. The sauce should be the consistency of heavy cream; if necessary, add 1 or 2 tablespoons of wine and cook for 2 minutes more.
- Divide the vegetables and the oil and wine sauce among two serving bowls. Garnish with shavings of Pecorino Romano and a twist of black pepper.
Nutrition Facts : @context http, Calories 721, UnsaturatedFat 45 grams, Carbohydrate 45 grams, Fat 55 grams, Fiber 20 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 1309 milligrams, Sugar 8 grams
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