Need a spectacular way to serve fresh asparagus? Try this version with
fresh Parmesan, mushroooms, basil and toasted hazelnuts

2 cups water
2 pounds fresh 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)

To find the tender bits of aspargus, grap hold of each spear and then let it break off naturally. This is the good part of the aspargus. You can also subsitude frozen or canned. If it all ready cooked just follow the directions from heating in the skillet.

In 12-inch skillet, heat water to boiling. Add asparagus. Heat to
boiling; reduce heat to medium. Cover and cook 4 to 6 mins or until
crisp tender. Drain; set aside.In same skillet, melt margarine over
medium-high heat. Stir in mushrooms. Cook 2 to 3 mins, 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.

8 servings

1 Serving: Cals 85 (Cals from Fat 55); Total Fat 6g (Sat Fat 1g); Chol
2mg; Sod 160mg; Total Carb 5g (Dietary Fiber 1g); Protein 4g % Daily
Value: Vitamin A 8%; Vitamin C 12%; Calcium 6%; Iron 4%

Exchanges: 1 Vegetable; 1 Fat

Simplify Use 3 packages (10 ounces each) frozen asparagus spears instead
of the fresh asparagus. Cook asparagus as directed on package.

How-To For 12 servings, use 4 cups water, 3 pounds asparagus, 3
tablespoons margarine, 1 pound mushrooms, 2 teaspoons fresh or 3/4
teaspoon dried basil leaves, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/3
cup Parmesan cheese and 1/3 cup hazelnuts. Prepare in Dutch oven.