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Hazelnut Parmesan Asparagus

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By Betty Crocker Kitchens
Updated Nov 15, 2011
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Need a spectacular way to serve fresh asparagus? Try this version with fresh Parmesan, mushrooms, basil and toasted hazelnuts--mmm.

Hazelnut Parmesan Asparagus

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

85 Calories
6g Total Fat
4g Protein
5g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
85
Calories from Fat
55
Total Fat
6g
0%
Saturated Fat
1g
0%
Cholesterol
2mg
0%
Sodium
160mg
0%
Total Carbohydrate
5g
0%
Dietary Fiber
1g
0%
Protein
4g
% 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.

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