[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]NOODLES AND ASPARAGUS[/title][fusion_text]Week of March 31st-April 4th 2014
8 oz. (4 Cups) Uncooked Wide Egg Noodles 1/3 Cup Butter
2 Cups Fresh Asparagus, cut in 1 inch pieces
Cook noodles to desired doneness as directed on package. Drain. Return noodles to saucepan, keep warm. Meanwhile, cook asparagus in boiling water for 3-5 minutes or until crisp-tender. Drain. Add to noodles and keep warm. In small saucepan over low heat, heat butter until light golden brown, stirring constantly. Pour butter over noodles and asparagus. Toss to coat. Makes 4-6 servings.
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