Asparagus with Pecans and Parm26 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“This is a very elegant and easy side dish to serve for a special occasion.” - by Carrie
Original recipe yields 6 servings
- 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.
- 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.
- 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.
Amount Per Serving (6 total)
- 170 cal
- 13.6 g
- 7.8 g
Based on a 2,000 calorie diet
Reviews (26)Rate This Recipe
"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 w..." See moreith 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!)"
"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 caram..." See moreelized, 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."
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