Makes 4 servings 


4 cups of chicken stock or canned broth
2 thin slices of fresh ginger (1/4 teaspoon of ground ginger may be substituted) 
1/2 cup dry sherry
2 teaspoons sesame oil 
1/3 lb. fresh Michigan Asparagus 
2 ounces cellophane noodles, cooked and drained 
2 green onions, thinly sliced 


  1. Cut Michigan Asparagus into 1 1/4 inch pieces. 
  2. Bring chicken stock and ginger to boil.
  3. Stir in sherry and sesame oil.
  4. Reduce to a simmer and add fresh Michigan Asparagus and noodles.
  5. Cook until asparagus is tender-crisp (approximately 2-4 minutes).
  6. Stir in green onions and serve immediately.