1 (15 ounce) can asparagus spears, undrained
2 tablespoons margarine or butter
1 (4.5 ounce) jar whole mushrooms, drained
2 tablespoons slivered almonds
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
Total time: 10 min
1. In large skillet, heat asparagus; drain.
2. In small saucepan, combine margarine, mushrooms, almonds, basil and pepper until heated. Remove spears from skillet with spatula.
3. Place on warm serving platter. Pour mushroom mixture over spears. Serve immediately.