Hazelnut Parmesan Asparagus Recipe

Name: Hazelnut Parmesan Asparagus
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 8 servings
Ingredients: 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)

Ingredients

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)

	PREP TIME 12m	COOK TIME 8m	TOTAL TIME 20m
YIELD 8 servings

Instructions

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.

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