-
-
My review
Asparagus with Pecans and Parm
28
Carrie
"This is a very elegant and easy side dish to serve for a special occasion."
Added to shopping list.
Go to shopping list.
Ingredients
20 m servings 170Original recipe yields 6 servings
- Adjust
- US
- Metric
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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2942 Ratings
-
-
-
-
-
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.
Most helpful
Most positive
Least positive
Newest
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...