Ingredients:
8 oz fine noodles (225 g)
1 small clove garlic, peeled (1 small clove)
1 lb fresh asparagus (450 g)
3 tbsp cooking oil (45 ml)
5-oz can sliced mushrooms, drained (142-ml can)
½ tsp salt (2 ml)
¼ cup grated Romano Cheese (60 ml)
Fill a large saucepan with boiling salted water. Add noodles. Stick a toothpick in the clove of garlic and add (the tooth-pick will help you find the garlic when you want to discard it). cook the noodles as directed on the package or for about 5 minutes. Drain. Discard clove of garlic and rinse noodles under cold water.
Wash asparagus and snap off tough ends. Cut stalks into ½-inch (1.25-cm) slices on the diagonal. Leave tips whole.
Het oil in large heavy skillet. Add asparagus, cover and cook over medium heat, shaking the pan often, I to 8 minutes or until asparagus is tender-crisp. Add noodles and mushrooms. Toss together with a fork over moderate heat until everything is hot. Sprinkle with salt and cheese. Serve immediately. Good with fried chicken. Serves 4.
Photo courtesy: accidentalhedonist
