- 1 cup (about 4 oz.) sliced mushrooms
- 1/4 cup Italian Salad Dressing
- 1 tsp. lemon juice
- 1 lb. asparagus spears, ends removed
- 2 Tbsp. PLANTERS Sliced Almonds
- 3 tsp lemon zest
- 1 tbl melted butter
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, lemon zest and butter