Asparagus with Pecans and Parm Recipe - Allrecipes.com
Asparagus with Pecans and Parm Recipe
  • READY IN 20 mins

Asparagus with Pecans and Parm

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. 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. 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. 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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 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!)

 
Most Helpful Critical Review
Mar 16, 2009

Sorry, but this was a little too bland for me.

 
Feb 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.

 
Feb 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.

 
Apr 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.

 
Jun 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.

 
Jun 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!

 
Feb 08, 2010

Excellent recipe. Used exactly as written...kudos to the inventor of this yummy dish!!!

 

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Nutrition

  • Calories
  • 170 kcal
  • 9%
  • Carbohydrates
  • 7.8 g
  • 3%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 256 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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