HAZELNUT PARMESAN ASPARAGUS OR GREEN BEANS

By arserrano

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)

Details

Servings 8

Preparation

Step 1

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.

or steam...
Place water in the bottom half of a steamer pan set. Add salt and butter, and bring to a boil.
Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler. Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.