HAZELNUT PARMESAN ASPARAGUS

Hazelnut Parmesan Asparagus image

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

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 8

Number Of Ingredients 9

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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)

Steps:

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.

Nutrition Facts : Calories 85, Carbohydrate 5 g, Cholesterol 2 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg