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.

SidesMonica Heil