SPRINGTIME ASPARAGUS

1/4 cup (about 4 oz.) sliced mushrooms
1/4 cup Italian reduced fat dressing
1 tsp. lemon juice
1 lb. asparagus spears, ends removed*
1 tbsp. sliced almonds (for garnish)

Mix mushrooms, dressing and lemon juice in large nonstick skillet; cook on medium heat 3 to 5 minutes or just until mushrooms are tender, stirring frequently.

Top with asparagus; cover. Reduce heat to medium-low; simmer 5 minutes or until asparagus is crisp-tender. Sprinkle with almonds.

*Substitute 1 (10-oz.) package frozen asparagus spears, thawed, for asparagus.

Makes 4 servings
From: Kraft Foods, Inc.
Source: The Association for Dressing and Sauces