Asparagus and Sauteed Vegetable Salad

Ingredients

1 head iceberg lettuce shredded
1/4 cup olive oil
3 garlic cloves minced
1 tablespoon grated gingerroot
1/2 red bell pepper diced
1/2 pound tofu
1/2 pound eggplant cubed
1/4 cup dry white wine
1/4 cup Super Stock (see recipe)
1 pound asparagus cut into 1" pieces,
and steamed about 4 to 5 minutes
2 tablespoons fresh parsley

Preparation

1
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.
2
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.
3
This recipe yields 4 servings.

Tools

 



Yield:

4.0 servings

Added:

March 12, 2010

Creator:

Anonymous

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