Ingredients: 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 Directions: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. |