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Asparagus Sauce

4 servings

  • 2 Tablespoons margarine or butter
  • 2 Tablespoons Vegetable Broth
  • 2 cloves minced garlic
  • 2 pounds fresh asparagus
  • 1 1/2 16 oz. cans canned tomatoes,
       or 5 whole,peeled,seeded
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 1/2 teaspoons dried basil
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup pine nuts, (pignoli nuts)
       or toasted walnuts
  • 1 pound whole wheat spaghetti,
       or noodles, macaroni

Peeling Tomatoes: Cut out the stem; plop tomatoes into boiling water for about 1 minute; remove from water with a slotted spoon and immediately drop into a bowl of cold water and ice cubes (to stop the cooking process); peel should practically slide off easily with the help of a paring knife.

In a large 12-inch skillet, heat margarine & broth and saute the garlic and the stems of the asparagus, cut on the bias, into 1-inch lengths (reserve tips), until crisp-tender.

Add the chopped tomatoes, asparagus tips, salt, pepper, and basil. Cook for 3 to 5 minutes.

Stir in the parsley and pine nuts. Serve over (or toss with) cooked spaghetti and sprinkle with cheese

Nutrition Facts
Amount Per Serving: Calories 665 - Calories from Fat 127
Percent Total Calories From: Fat 19%, Protein 18%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 3g, Cholesterol 4mg, Sodium 744mg, Total Carbohydrate 105g, Dietary Fiber 7g, Protein 29g, Vitamin A 3376 units, Vitamin C 105 units, Calcium 0 units, Iron 8 units

Bon appetit!

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Barricks Insurance Services
276 N El Camino Real #6, Oceanside, CA 92058
Phone:   (310) 678-6315

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