Asparagus and Sauteed Vegetable Salad

Photo: flickr user FotoosVanRobin

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

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.

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.

This recipe yields 4 servings.