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.