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
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
MsgID: 3138849
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (38)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (38)
Board: Daily Recipe Swap at Recipelink.com
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