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Asparagus with Pecans and Parm

Asparagus with Pecans and Parm

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Carrie

Carrie

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

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Ingredients {{adjustedServings}} servings

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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

Directions

  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

Doppio Sous
28

Doppio Sous

2/24/2007

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 caramelized, and sprinkled the mixture onto the pecans, then roasted them on high heat in the oven for about five minutes. To balance the sweetness, I threw in a VERY SMALL amount of powdered cayenne, as well as a dash of crushed red peppers, to the asparagus as I cooked it off. Remember, a little sweet and a little spice go a long way in this dish. The final product went over VERY well with my guests.

Carrie
27

Carrie

7/10/2007

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 skillet with 1/2" water until tender. Sautee the onions and mushrooms together until they're both soft, add seasonings and pour over asparagus on serving dish. Top with cheese. MUCH quicker (and true to how I wrote it in the first place!)

JDVMD
8

JDVMD

2/16/2007

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

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