1 c. (4 oz.) sliced mushrooms
1/4 c. Light Italian Reduced Fat Dressing
1 tsp. lemon juice
1 lb. asparagus spears, ends removed
2 Tbsp. Planters 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.

Tip: You may substitute 1 (10 oz.) package frozen asparagus spears, thawed, for fresh asparagus.