Asparagus With Tomato Sauce

Photo: flickr user krooooop

Ingredients

2 lbs. fresh asparagus spears

2 tablespoons butter/butter

1/2 cup sliced fresh mushrooms

2 (8 oz.) cans tomato sauce

2 tablespoons frozen chopped chives

1/4 teaspoon dried whole basil

1/2 cup grated Parmesan cheese

Preparation

Snap off tough ends of asparagus. Remove the scales with a knife or vegetable peeler, if desired.

Cook asparagus, covered, in boiling water 6 to 8 minutes or until crisp-tender; drain. Arrange asparagus in a lightly greased 2 quart casserole.

Melt butter in a saucepan; add mushrooms and saute 2 to 3 minutes. Stir in next 3 ingredients and simmer about 10 minutes. Spoon sauce over asparagus; top with Parmesan cheese. Broil 2" to 3" from heat for 3 minutes or just until cheese is lightly browned. Yield: 8 servings.