Asparagus with Pecans and Parm

Asparagus with Pecans and Parm

26
Carrie 8

"This is a very elegant and easy side dish to serve for a special occasion."

Ingredients

20 m {{adjustedServings}} servings 170 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Steam the asparagus spears in a basket-style steamer over boiling water until tender, 5 to 10 minutes. Drain and remove to a serving dish; keep warm.
  2. Meanwhile, melt half of the butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. Melt the remaining butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for a minute more.
  3. Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese.
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Reviews

26
  1. 38 Ratings

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The pecans give a nice texture, but for my restaurant, I decided to tweak them a bit. During prep, I browned a pat of butter in a saute pan, stirred in a small amount of brown sugar until it was...

Hi - this is my recipe, and I just wanted to say that in its original form, it only takes 20 minutes. Allrecipes.com tends to change the directions... anyway, just simmer the asparagus in a ski...

Used more butter and left out the onion. I have made asparagus with parmesan cheese before but not with those particular spices. Very good.