Prepare 2 cans extra long asparagus spears as directed on can, drain. In small saucepan, combine 2 Tbsp. butter, 1 (4.5 oz.) jar sliced mushrooms, drained, 2 Tbsp. slivered almonds, 1/2 tsp. dried basil leaves and 1/8 tsp. pepper. Heat thoroughly. Remove spears from pan with spatula, place on serving platter. Pour mushroom mixture over spears and serve immediately.
– From Nana’s Recipe Collection