Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          water
   2      pounds        asparagus spears
   2      tablespoons   margarine or butter
   1      package       sliced mushrooms (3 cups)(8 ounces)
   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)

Preparation:

1. Heat water boiling in 12-inch skillet. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes or until crisp-tender. Drain; set aside. 2. Melt margarine in skillet over medium-high heat. Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until mushrooms are light brown. 3. Stir asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through. Sprinkle with cheese and hazelnuts.