Recipe: Springtime Asparagus

¼ C. (about 4 oz.) Slice mushrooms
¼ C. Italian reduced fat dressing
1 Tsp. Lemon juice
1 Lb. Asparagus spears, ends removed
1 Tbsp. Sliced almonds

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.

Substitute 1 10-oz. package frozen asparagus spears, thawed, for asparagus.

Makes 4 servings

Recipe provided by Kraft Foods, Inc.