Ingredients
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1 bunch asparagus spears, ends trimmed
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2 tablespoons butter
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1 (8 ounce) package sliced mushrooms
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1 onion, minced
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½ cup coarsely chopped pecans
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½ teaspoon garlic powder
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½ teaspoon dried basil
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¼ teaspoon salt
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¼ teaspoon black pepper
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½ cup freshly grated Parmesan cheese
Directions
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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.
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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 (per serving)
170 | Calories |
14g | Fat |
8g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 170 | |
% Daily Value * | |
Total Fat 14g | 17% |
Saturated Fat 5g | 23% |
Cholesterol 18mg | 6% |
Sodium 256mg | 11% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 3g | 12% |
Total Sugars 3g | |
Protein 7g | 14% |
Vitamin C 7mg | 7% |
Calcium 126mg | 10% |
Iron 2mg | 12% |
Potassium 357mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.