Asparagus Buttered Noodles
1 Pkg Bessie’s Al Dente Egg Noodles
4 Tbsp Butter
10-12 Stalks of Asparagus Chopped
½ lb Sliced Mushrooms
1 Tsp Salt
Cook Bessie’s Al Dente Noodles according to the instructions. In a large heavy skillet, heat the butter over medium-high heat. Add the asparagus and mushrooms and sauté a few minutes drain the noodles and transfer them to the skillet. Toss noodles with the asparagus, mushrooms and salt and serve.