Hazelnut Parmesan Asparagus

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 8

Ingredients

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)

Directions

Directions

  • 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.

Notes










Tips

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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
85
Calories from Fat
55
% Daily Value
Total Fat
6g
0%
Saturated Fat
1g
0%
Cholesterol
2mg
0%
Sodium
160mg
0%
Total Carbohydrate
5g
0%
Dietary Fiber
1g
0%
Protein
4g
4%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
12%
12%
Calcium
6%
6%
Iron
4%
4%
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;
*Percent Daily Values are based on a 2,000 calorie diet.