Italian-Style Asparagus

Ingredients

3 cups uncooked noodles
1 slice fresh garlic
1 pound fresh asparagus or 1 package (10 ounce) frozen asparagus spears, thawed
3 tablespoons Roberts Butter
1/2 teaspoon salt
1 can (3 ounce) mushroom pieces, drained
1/4 cup grated Romano cheese
1 tablespoon sherry, optional

Preparation

Cook noodles according to package directions, adding a slice of garlic to the water; drain and blanch with cold water. Wash asparagus and snap off tough ends; cut into 1/2 inch diagonal slices, leaving tip whole. Melt 1 tablespoon butter over medium heat; season. Add asparagus slices and shake like popping corn over heat about 5 minutes, or until tender-crisp. Add cooked drained noodles, drained mushroom pieces, remaining butter, grated cheese and sherry, if desired. Toss together over medium heat until noodles are hot.

Yield: 4 to 5 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.