4 cups chicken stock or canned chicken broth
2 thin slices fresh ginger
1/2 cup dry sherry
2 teaspoons sesame oil
1/3 pound fresh asparagus spears, cut into 1 1/4 inch pieces
2 ounces cellophane noodles, cooked and drained
2 green onions, thinly sliced
Bring chicken stock and ginger to a boil. Stir in sherry and sesame oil. Reduce to a simmer and add fresh asparagus and noodles. Cook until asparagus is tender-crisp, 2 to 4 minutes. Stir in green onions and serve immediately.
Recipe of the Michigan Asparagus Advisory Board.
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