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Hazelnut Parmesan Asparagus

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

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(15 Ratings)

15 Ratings

5 spoons 80%

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Member Reviews (9)

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PREP TIME
20 Min
TOTAL TIME
20 Min
SERVINGS
8

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)

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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.

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Expert Tips

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

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.

Toast the hazelnuts for additional flavor. Before using the skillet for asparagus, cook hazelnuts in skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

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Nutrition Information:

1 Serving (1 Serving)

Calories 85

(Calories from Fat 55),

Total Fat 6g

(Saturated Fat 1g,
Trans Fat ncg),

Cholesterol 2mg;
Sodium 160mg;
Total Carbohydrate 5g

(Dietary Fiber 1g,
Sugars ncg),

Protein 4g;

Percent Daily Value*:

Vitamin A 8.00%;
Vitamin C 12.00%;
Calcium 6.00%;
Iron 4.00%;

Exchanges:

0 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 9 Reviews View All

Posted 5/30/2010 1:48:24 PM REPORT ABUSE Frances said:

Rating:

This is a very tasty way to serve asparagus. It is also a great way to serve fresh green beans! Best if the veggies are cooked just to 'tender crisp' by steaming (or braising in small amount of water with lid for about eight minutes)Parsley may be used as a variation instead of basil if preferred.

This reply was: Helpful Inspiring

Posted 4/9/2009 1:27:53 PM REPORT ABUSE candipants said:

Rating:

I have made this dish for about 3 years now and everyone I know loves it! I usually leave out the cheese and hazelnuts to save on time and money, but it is delicious both ways! I also skip step one and steam the asparagus instead - this is more nutritious and I love the way it tastes!!!

This reply was: Helpful Inspiring

Posted 9/2/2008 8:38:24 AM REPORT ABUSE Maryasha said:

Rating:

recipe turned out very good. my guest told me it was "fantastic" and asked for repipe. i used can "green giant" mushrooms and grated parmesan cheese instead of shredded. i will definatly do it again.

This reply was: Helpful Inspiring