Instructions: Wash asparagus. Cut into sections, according to its toughness. I start at the bottom of the stalk, pressing a paring knife in gently, until it goes through, then set that piece (the tip piece) aside and cut the stalk again, pressing more firmly. Thats the tougher, or stalk, piece, and I cook them slightly longer. This prevents the usual asparagus problem of woody stalks and mushy tips. If the bottom part is too tough for a knife to go through, its too tough for me to eat, so I throw it away. Cover rice noodles with lukewarm water, and set aside to soak while you are preparing the rest. Cut the chicken breast into large bites, and brown in the olive oil in a large skillet. Put asparagus stems in boiling water, just enough to cover stems and later tips. Add 1/2 cup (125 ml) water, bouillon cube and butter to chicken. Add asparagus tips to stalks in boiling water.

Sprinkle chicken with garlic powder, more or less as you like. Add onions to chicken. Cook liquid in chicken down to half of its original amount. Drain asparagus. Drain rice noodles, and cut into thirds (I use kitchen shears, and it only takes a second, but you could place them on a cutting board and use a knife). Add noodles to chicken and stir to get sauce on noodles. Place on platter, and top with asparagus. Yum, yum, yum.

Sodium: 183 mcg
High in Potassium and Vitamin A

* Rice sticks, or threads, are readily available in almost any supermarket in America, and in every Asian Food market in the world.

The only preparation for them is to soak 20 minutes in warm water, prior to serving.

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