Golden asparagus soup
4 cups chicken stock* (see recipe below)
or canned broth 2 thin slices fresh ginger (1/4 teaspoon ground ginger may be substituted)
1/2 cup dry sherry 2 teaspoons sesame oil
1/3 pound fresh asparagus spears, cut into 1 1/4 inch pieces (14 1/2 ounce can asparagus cuts and tips, drained, may be substituted for fresh asparagus)
2 ounces cellophane noodles, cooked and drained
2 green onions, thinly sliced

Bring chicken stock and ginger to a boil. Stir in sherry and sesame oil. Reduce to a simmer and add fresh asparagus and noodles (add canned asparagus at the last minute only to heat through). Cook until asparagus is tender-crisp, 2 to 4 minutes. Stir in green onions and serve immediately.

Yield: Four servings

*Chicken Stock In a stock pot, combine 1 1/2 quarts water, 3 pounds chicken back and neck pieces with skin, 1/2 lemon, 2 stalks celery cut in half, 2 carrots cut in half, and 5-6 peppercorns. Bring to a boil. Lower heat and simmer, covered, 3 to 4 hours. Pour through a fine strainer and skim fat from top.