Asparagus and Sauteed Vegetable Salad
By: Anonymous
Published: Friday, March 12, 2010 - 5:05am

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 yellow 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.