2 lbs. fresh asparagus spears
2 tbsp. butter
1/2 c. sliced fresh mushrooms
2 (8 oz.) cans tomato sauce
2 tbsp. frozen chopped chives
1/4 tsp. dried whole basil
1/2 c. grated Parmesan cheese

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.