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2 cups water
2 pounds asparagus spears
2 tablespoons butter or stick margarine
1 (8-ounce) package sliced mushrooms (3 cups)
1 1/2 teaspoons chopped fresh or 1/2 tsp 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)
1. Heat water to boiling in 12-inch skillet. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes or until crisp tender. Drain; set aside.
2. Melt butter in skillet 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 mush-rooms until vegetables are coated with seasonings and asparagus is heated through. Sprinkle with cheese and hazelnuts.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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