4 small green onions, chopped
1 cup sliced fresh mushrooms
3 tablespoons butter
¼ cup coarsely chopped toasted Diamond Walnut
1 tablespoon chopped pimiento (optional)
Salt to taste
1 ½ pounds fresh asparagus, cooked
Sauté onions and mushrooms in butter until tender.
Add walnuts, pimiento and salt to taste.
Spoon over hot cooked asparagus stalks that have been well drained and lightly buttered.
(Frozen or canned asparagus may be substituted for fresh.)