1 c. sliced mushrooms (fresh)
1/4 c. Italian dressing
1 tsp. lemon juice
1 lb. asparagus spears, ends removed
2 tbsp. sliced almonds

Mix mushrooms, dressing and lemon juice in large nonstick skillet. Cook on medium heat 5 minutes. Stir frequently. Top with asparagus. Cover. Reduce heat to medium-low. Simmer 5 minutes or more. Sprinkle with almonds.