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Hazelnut Parmesan Asparagus

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  • Prep 20 min
  • Total 20 min
  • Servings 8
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Need a spectacular way to serve fresh asparagus? Try this version with fresh Parmesan, mushrooms, basil and toasted hazelnuts--mmm.
Created Apr 26, 2018
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Ingredients

  • 2 cups water
  • 2 lb (1 kg) asparagus spears
  • 2 tablespoons margarine or butter
  • 1 package (8 ounces) sliced mushrooms (3 cups)
  • 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)

Steps

  •  
    1
    In 12-inch skillet, heat water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes or until crisp-tender. Drain; set aside.
  •  
    2
    In same skillet, melt margarine 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.

Expert Tips

  • Tip 1
    Toast the hazelnuts for additional flavour. Before using the skillet for asparagus, cook hazelnuts in skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Nutrition Information

85 Calories, 6g Total Fat, 4g Protein, 5g Total Carbs

Nutrition Facts

Serving Size: 8
Calories
85
Total Fat
6g
Saturated Fat
1g
Cholesterol
2mg
Sodium
160mg
Total Carbs
5g
Dietary Fiber
1g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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