Here's one we really like. You can substitute another nut if you don't like hazelnuts. For example - we have pecan trees and like to make it with pecans too. But 'anything hazelnut' is one of my personal favorites.
Hazelnut Parmesan Asparagus - nice pic & printable version available on our farm site
2 lbs asparagus spears
2 cups water
2 TBL margarine or butter
3 cups mushrooms, sliced
1 1/2 tsp chopped fresh OR 1/2 tsp dried basil leaves
1/4 tsp salt
1/4 tsp coarsely ground pepper
1/4 cup Parmesan cheese, shredded
1/4 cup hazelnuts, chopped
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.
In same skillet, melt margarine over medium-high heat. Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until mushrooms are light brown.
Stir asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through. Sprinkle with cheese and hazelnuts.
