Mushroom & Almond topped Asparagus

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Mushroom & Almond topped Asparagus

3 (15-ounce) Asparagus Spears, undrained
1/4 cup butter
1 (4-1/2 ounce) jar sliced mushrooms, drained
1/4 cup slivered almonds
1 tsp dried basil leaves
1/4 tsp pepper

In large skillet, heat asparagus; drain. Meanwhile, in a small saucepan, combine butter, mushrooms, almonds, basil and pepper; heat thoroughly. Remove spears from
skillet and place on a serving platter. Pour mushroom mixture over asparagus. Serve immediately.

   

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