Springtime Asparagus

This was a very good side with the fish. Clint really liked it. I only like the leafy end. We didn't have any almonds, which is okay, because I don't like them anyway.

INGREDIENTS

1 cup (about 4 oz.) sliced mushrooms
1/4 cup KRAFT Light House Italian Reduced Fat Dressing
1 tsp. lemon juice
1 lb. asparagus spears, ends removed
2 Tbsp. Planters Sliced Almonds

DIRECTIONS

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.

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