3 Reviews

I enjoyed this recipe. I used my homemade italian dressing & fresh lemon juice & it turned out very yummy. We don't like nuts so didn't add the almonds. Next time I'll increase the mushrooms. Very tasty & a nice change from a balsamic vinegar sauce. Thanks for sharing.

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Mustang Sally 54269 June 01, 2009

The recipe came out ok, a little too bland for our taste. In any event at least I have a new way to serve asparagus. Thank you

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Chef h&h May 19, 2008

This recipe was a hit with my dinner guests, all said super tasty. I made it a "do ahead" recipe by getting everything ready, the mushrooms cooked etc. Then instead of adding the asparagus to the skillet I arranged them on an oven proof pan topped them with the mushrooms, covered them with foil and popped them in a 375 degree oven 10 minutes before serving them. They were perfect, lovely and crisp. I didn't have sliced almonds but used chopped almonds . Thanks for akeeper of a recipe Mary in LA

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Bergy July 03, 2007
Springtime Asparagus