Springtime Asparagus

Submitted by Mary in LA.

"I love asparagus any way they are prepared."

 

• Ready In: 20mins
• Ingredients: 5
• Serves: 4

ingredients

• 236.59 ml sliced mushrooms (4 ounces)
• 4.92 ml lemon juice
• 59.14 ml reduced-fat Italian salad dressing (kraft)
• 453.59 g asparagus spear, ends removed
• 29.58 ml sliced almonds

directions

1. Mix mushrooms, dressing and lemon juice in a nonstick skillet, cook on medium heat for about 3 to 5 minutes or until mushrooms are tender, stirring frequently.
2. Top with asparagus; cover.
3. Reduce heat to medium-low; simmer 5 minutes or until asparagus are crisp-tender.
4. Sprinkle with almonds.

Reviews

[Mustang Sally 54269]

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.

 

[Chef h&h]

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

 

[Bergy]

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