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!)
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.
Used more butter and left out the onion. I have made asparagus with parmesan cheese before but not with those particular spices. Very good.
Loved these. I cooked the asparagus and put that aside but I put the mushrooms onions and seasonings all together and sauted till done. I pushed my mushrooms to one side of the pan and put my asparagus back in on the otherside to warm up. Wounderful recipe.
Loved this recipe... so yummy!! I did roast the pecans in the overn with brown sugar and butter which made it taste amazing!! I did not use parm cheese for I had none.
This was very easy to make and very filling! We ate this as a main dish and did not snack before bed. I used minced garlic instead of garlic powder. This will be a regular at our house!
Excellent recipe. Used exactly as written...kudos to the inventor of this yummy dish!!!
This was absolutely fantastic! The best asparagus I have ever made! Will definitely make it again. Loved it! I took the shortcut suggested by the original poster and just cooked the onions and mushrooms together. Next time I will add more than required pecans because I thought they were a little too subtle. Or maybe I just chopped them too small.
Awesome! The KEY to this recipe is using FRESH grated parmesan cheese. Do not try to use the pre-grated kind you can buy in the store (or worse yet the kind the the green can) - grate your own. If you don't then I wouldn't even bother making this. Also the sweetness of the parm is so good - I would not use pecorino. We grill asparagus at least 3x a week - great change to our nightly side dish. I used dried shitake mushroom and added some water to steam them in the pan after I sauteed them with butter. Other than that I followed it exactly and it came out great!
Sorry but this was a little too bland for me.
