 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
I love asparagus any way they are prepared. Ingredients:
1 cup sliced mushrooms (4 ounces) |
1 teaspoon lemon juice |
1/4 cup reduced-fat italian salad dressing (kraft) |
1 lb asparagus spear, ends removed |
2 tablespoons sliced almonds |
Directions:
1. Mix mushrooms, dressing and lemon juice in a nonstick skillet, cook on medium heat for about 3 to 5 minutes or until mushrooms are tender, stirring frequently.
2. Top with asparagus; cover.
3. Reduce heat to medium-low; simmer 5 minutes or until asparagus are crisp-tender.
4. Sprinkle with almonds.
|
|