Need a spectacular way to serve fresh asparagus? Try this version with fresh Parmesan, mushrooms, basil and toasted hazelnuts--mmm.
Hazelnut Parmesan Asparagus
- Prep Time 20 min
- Total 20 min
- Servings 8
- Ingredients 9
Ingredients
- 2 cups water
- 2 pounds asparagus spears
- 2 tablespoons margarine or butter
- 1 package (8 ounces) sliced mushrooms (3 cups)
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon 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)
Instructions
-
Step1In 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.
-
Step2In same skillet, melt margarine over medium-high heat. Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until mushrooms are light brown.
-
Step3Stir asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through. Sprinkle with cheese and hazelnuts.
Nutrition
85
Calories
6g
Total Fat
4g
Protein
5g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 85
- Calories from Fat
- 55
- Total Fat
- 6g
- 0%
- Saturated Fat
- 1g
- 0%
- Cholesterol
- 2mg
- 0%
- Sodium
- 160mg
- 0%
- Total Carbohydrate
- 5g
- 0%
- Dietary Fiber
- 1g
- 0%
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 12%
- 12%
- Calcium
- 6%
- 6%
- Iron
- 4%
- 4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Tips from the Betty Crocker Kitchens
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