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

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.