Asparagus Spears with Mushroom-Almond Topping recipe

4 servings

1 (15 ounce) can asparagus spears, undrained

2 tablespoons margarine or butter

1 (4.5 ounce) jar whole mushrooms, drained

2 tablespoons slivered almonds

1/2 teaspoon dried basil leaves

1/8 teaspoon pepper

In large skillet, heat asparagus; drain.

In small saucepan, combine margarine, mushrooms, almonds, basil and pepper until heated.

Remove spears from skillet with spatula.

Place on warm serving platter.

Pour mushroom mixture over spears.

Serve immediately.