Serves: 8

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.

NUTRITION FACTS: 1 Serving: Calories 85 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 2mg Sodium 160mg Carbohydrate 5g (Dietary Fiber 1g) Protein 4g % DAILY VALUE: Vitamin A 8% Vitamin C 12% Calcium 6% Iron 4% DIET EXCHANGES: 1 Vegetable 1 Fat

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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