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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

170.3 calories; 7.2 g protein; 7.8 g carbohydrates; 17.5 mg cholesterol; 255.8 mg sodium. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/10/2007
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!) Read More
(30)

Most helpful critical review

Rating: 2 stars
03/16/2009
Sorry but this was a little too bland for me. Read More
(2)
42 Ratings
  • 5 star values: 32
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/10/2007
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!) Read More
(30)
Rating: 5 stars
07/10/2007
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!) Read More
(30)
Rating: 4 stars
02/24/2007
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. Read More
(29)
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Rating: 5 stars
02/16/2007
Used more butter and left out the onion. I have made asparagus with parmesan cheese before but not with those particular spices. Very good. Read More
(8)
Rating: 5 stars
06/22/2009
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 asparagus back in on the otherside to warm up. Wounderful recipe. Read More
(5)
Rating: 5 stars
04/20/2010
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. Read More
(5)
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Rating: 5 stars
06/28/2010
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! Read More
(4)
Rating: 5 stars
02/08/2010
Excellent recipe. Used exactly as written...kudos to the inventor of this yummy dish!!! Read More
(4)
Rating: 5 stars
07/08/2008
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 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. Read More
(3)
Rating: 5 stars
03/19/2007
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 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! Read More
(3)
Rating: 2 stars
03/16/2009
Sorry but this was a little too bland for me. Read More
(2)