Asparagus Spears with Mushroom-Almond Topping Recipe

Asparagus Spears with Mushroom-Almond Topping Recipe

  • 1 (15 ounce) can asparagus spears, undrained
  • 2 tablespoons margarine or butter
  • 1 (4.5 ounce) jar whole mushrooms, drained
  • 2 tablespoons slivered almonds
  • 1/2 teaspoon dried basil leaves
  • 1/8 teaspoon pepper
  1. In large skillet, heat asparagus; drain.
  2. In small saucepan, combine margarine, mushrooms, almonds, basil and pepper until heated. Remove spears from skillet with spatula.
  3. Place on warm serving platter. Pour mushroom mixture over spears. Serve immediately.
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