Melt 1 tablespoon margarine in large skillet. Add bell pepper and shallot. Cook over medium heat for 6 to 10 minutes, stirring frequently, or until vegetables are tender. Reduce heat to low. Sprinkle on flour, stirring constantly until flour is mixed in. Gradually add clam juice, stirring constantly. Add red pepper flakes, salt and pepper. Cook over low heat for 2 minutes, stirring constantly, or until liquid slightly thickened. Add NO YOLKS noodles, shrimp and asparagus. Heat through, about 2 minutes, stirring occasionally. Spoon noodle mixture into large shallow baking dish, such as a deep 10-inch ceramic pie dish. Sprinkle panko over noodles. Cut remaining 1/2 tablespoon margarine into slivers. Sprinkle over panko. Place dish under preheated broiler, about 4 inches from heat for 30 seconds, or just long enough to brown panko. Remove immediately. Serve with lemon wedges on the side for squeezing over each serving. Note: Panko is light, coarse breadcrumbs available in either the Asian or bread aisles of supermarkets. Substitute any coarse breadcrumbs if desired.

Servings: 6

Serving Size: 1 1/3 cup

• 1 1/2 tablespoons vegetable margarine (no cholesterol), divided
• 1 small red bell pepper, cored, seeded and finely chopped
• 1 large shallot, finely chopped
• 1 tablespoon flour
• 1 (8-ounce) bottle clam juice
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups NO YOLKS noodles (prefer Extra Broad noodles), cooked according to package directions
• 1 pound large shrimp, grilled, peeled
• 12 ounces thin asparagus, trimmed, cut into 11/2-inch lengths, cooked until crisp-tender
• 1/3 cup panko (see note)
• 1 large lemon, cut in 6 wedges