1/4 lb. asparagus
3 Tbsp. butter or margarine
1/2 c. sliced mushrooms
1 small yellow squash, cubed
1/4 c. sliced scallion
1 1/2 c. uncooked old
1 egg, beaten
3/4 c. chicken broth
dash of pepper
1 Tbsp. finely chopped parsley
Using vegetable peeler pare tough skin from asparagus.
Cut into 3/4-inch pieces. In a large pan melt butter over
medium high heat. Add asparagus, mushrooms, squash and scal-
lion. Saute 2 to 3 minutes until scallion is tender. In a
medium bowl toss oats and egg until oats are coated. Add to
pan. Cook over medium-high heat, stirring constantly 5 to 7
minutes until oats are dry, separated and lightly browned. Add
broth and pepper. Cook about 5 minutes until liquid has
evaporated. Stir in parsley.
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