Reviewed: Jun. 18, 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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 15, 2009

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

US66CA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2008

really great recipe. Looks great on a white platter. I added chilli flakes to the mushrooms and it gave it just right kind of 'bite'

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

candisml

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 14, 2008

I usually just steam asparagus, so this was a nice twist.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sara

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kg2943

Cooking Level: Beginning

Home Town: Arlington, Texas, USA

Living In: Fort Worth, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 25, 2008

I prepared this for the first time following Carrie's instructions (sounded much easier the instructions in the recipe)and served it for Easter dinner. Everyone raved about it and I absolutely loved it. I like to play with recipes but this one is wonderful as is. Needed no tweaking although I used roasted minced garlic from jar instead of powder (didn't have the powder). Absolutely delicious. This will definitely become a favorite side dish for family dinners.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JWILSON14

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2008

We skipped the pecans as we are not nut people, and everyone, even my 8 year old loved it. Fresh parm is really the key here.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bleighaw

Cooking Level: Intermediate

Living In: Spruce Grove, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2007

If you do not really like all of these ingredients, you may not like this dish. It is a distinct taste that's great if you like all of the ingredients.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Meredith

Cooking Level: Expert

Home Town: Brentwood, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2007

This was a very tasty veggie dish. The mushroom mixture was great. You can mix things up a bit and use assorted mushrooms. I used portobellas, as well as white button mushrooms. I also used white asparagus. Delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Expert

Living In: Milpitas, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 27, 2007

I couldn't believe how good this was -- best asparagus recipe ever! I did make some changes. I went with steaming the asparagus as indicated in the published recipe. However, I used fresh garlic which I cooked first with the onion, adding the mushrooms next. Also, I used fresh basil instead. Oh -- and I didn't have pecans, so I used walnuts instead.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sara

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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!)

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

Carrie

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Living In: Berea, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2007

Better with a simple lemon butter sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Allison D.

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 25, 2007

Excellent.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lauryl

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2007

This was wonderful and so easy! The only change I made was I added a little cayenne pepper to the mushrooms and it gave it a good kick!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

REESKEE710

Home Town: Saint Paul, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2007

I thought this was a wonderful recipe for asparagus. I followed it as posted. Next time I might cut down a bit on the butter to save some of the fat. It really was easy as well. Thanks for posting it. I submitted a photo for review

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jillybear

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 26, 2007

Excellent and super easy side dish! I made this following the instructions except I didn't have any pecans. My fiance loved it! It's a keeper!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jenny

Cooking Level: Intermediate

Living In: East Haven, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2007

This is a good recipe if you want to "dress up" asparagus. I added the seasonings to the asparagus (instead of the onions) and omitted the parmasean cheese. love it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 11, 2007

This is a great, quick and easy recipe. I made a few changes, I used fresh minced garlic, I sliced my asparagus after steaming and since I cooked the asparagus while I made the mixture portion when the asparagus was done, I drained it and added it to the skillet and mixed it all of it together. It turned out great! I think I going to try the same mixture with green beans next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KANDIJ

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: College Park, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 21, 2007

I'm an asparagus nut but it's always great to try new ways to prepare this perfect vegetable. The indgredients really blended well together and the pecans added a wonderful texture to this dish. I substituted fresh garlic for garlic powder but kept the rest of the recipe the same. I'll definitely make this again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KELLYB73172

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 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!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jennifer

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Asparagus with Pecans and Parm

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!