1 1/2 lb. asparagus
8 c. water
1 bunch scallions, chopped
1 c. green beans
1 bay leaf
3 parsley sprigs
1/2 tsp. dried basil
1/3 c. lemon juice
1 tbsp. grated lemon rind
Cooked spaghetti squash (1 c. per serving)
1/4 c. minced fresh herbs

Trim the tough ends from the asparagus. Cut half of the asparagus into 1 inch pieces, set aside. Chop the remainder. In 3 quart saucepan, bring the water to a boil. Add the chopped asparagus, scallions, beans, bay leaf, parsley and basil. Simmer until the asparagus is tender, about 7 to 10 minutes. Discard the bay leaf. Remove the vegetables from the pan with a slotted spoon and transfer them to a food processor or blender.

Make sure you reserve the cooking liquid. Puree the vegetables, gradually adding about 1/2 cup of reserved liquid to obtain a sauce consistency. Place mixture in a 1 quart saucepan. Add the lemon juice and rind, set aside. Cook the sliced asparagus in a large pot of boiling water until tender, about 7 to 10 minutes. Remove asparagus sauce. Pour 3/4 cup sauce over 1 cup squash, toss to combine, with 1/4 cup asparagus and herbs. Single serving = 1 serving starch, 1 serving vegetable.