Hazelnut Parmesan Asparagus

Need a spectacular way to serve fresh asparagus? Try this version with fresh Parmesan, mushrooms, basil and toasted hazelnuts--mmm.

cups water

pounds asparagus spears

tablespoons margarine or butter

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)

1

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.
2

In same skillet, melt margarine over medium-high heat. Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until mushrooms are light brown.
3

Stir asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through. Sprinkle with cheese and hazelnuts.

Source: Betty