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My review
Asparagus with Pecans and Parm
15
Carrie Causey
"This is a very elegant and easy side dish to serve for a special occasion."
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Ingredients
20 m servings 170Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 2942 Ratings
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Most helpful positive review
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 ski...
Most helpful critical review
3/15/2009
Sorry, but this was a little too bland for me.
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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 ski...
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...
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.
4/20/2010
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.
6/18/2009
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 ...
6/26/2010
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!
2/5/2010
Excellent recipe. Used exactly as written...kudos to the inventor of this yummy dish!!!
7/8/2008
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 ...
3/19/2007
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 ow...