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Steps
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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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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