Name: Asparagus with Pecans and Parm
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Asparagus spears, ends trimmed - 1 bunch; Butter - 2 tablespoons; Sliced mushrooms - 1 (8 ounce) package; Onion, minced - 1; Coarsely chopped pecans - ½ cup; Garlic powder - ½ teaspoon; Dried basil - ½ teaspoon; Salt - ¼ teaspoon; Black pepper - ¼ teaspoon; Freshly grated Parmesan cheese - ½ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Asparagus with Pecans and Parm

1. Asparagus spears, ends trimmed - 1 bunch

2. Butter - 2 tablespoons

3. Sliced mushrooms - 1 (8 ounce) package

4. Onion, minced - 1

5. Coarsely chopped pecans - ½ cup

6. Garlic powder - ½ teaspoon

7. Dried basil - ½ teaspoon

8. Salt - ¼ teaspoon

9. Black pepper - ¼ teaspoon

10. Freshly grated Parmesan cheese - ½ cup

How to cook deliciously - Asparagus with Pecans and Parm

1. Stage

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.

2. Stage

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.

3. Stage

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.