Instructions: *Make the Scallion Noodle Cake (see separate recipe).

In a large nonstick skillet, heat oil over high heat. Add asparagus and season with salt. Saute until bright green, about 2 minutes. Add scallions and wine; cook, stirring until wine is almost evaporated, 3 to 4 minutes.

Add garlic, peas, broth or water, parsley, basil and lemon zest. Reduce heat to medium-high and cook until asparagus is tender, 2 to 5 minutes.

Season with salt and pepper.

Cut the scallion noodle cake into wedges and divide among warmed plates.

Top with the asparagus saute. Sprinkle with Parmesan. About 4 cups for 6 servings.

Press-Enterprise, Food for 18-mar-98.

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