Ingredients

The following ingredients have 12 Servings
  • 2 cups water
  • 2 pounds asparagus spears
  • 2 tablespoons margarine or butter
  • 1 package (8 ounces) sliced mushrooms (3 cups)
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup chopped hazelnuts (filberts)

Instruction

  • In 12-inch skillet, heat water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes or until crisp-tender. Drain; set aside.
  • In same skillet, melt margarine over medium-high heat. Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until mushrooms are light brown.
  • Stir asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through. Sprinkle with cheese and hazelnuts.