Reviewed: Aug. 14, 2008

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

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Sara


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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.

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kg2943

	Cooking Level: Beginning Home Town: Arlington, Texas, USA Living In: Fort Worth, Texas, USA
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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.

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JWILSON14

	Cooking Level: Expert Living In: Louisville, Kentucky, USA
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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.

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bleighaw

	Cooking Level: Intermediate Living In: Spruce Grove, Alberta, Canada
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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.

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Meredith

	Cooking Level: Expert Home Town: Brentwood, Tennessee, USA
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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!

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Jennifer

	Cooking Level: Expert Living In: Milpitas, California, USA
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Reviewed: Oct. 25, 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.

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RALWATTAR

	Cooking Level: Intermediate Living In: Dublin, Ohio, USA
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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.

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Sara

	Cooking Level: Intermediate Home Town: Atlanta, Georgia, USA
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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!)

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Carrie

	Cooking Level: Expert Home Town: Owensboro, Kentucky, USA Living In: Berea, Kentucky, USA
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Reviewed: Jul. 2, 2007

Better with a simple lemon butter sauce.

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Allison D.

	Cooking Level: Intermediate
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Reviewed: Jun. 25, 2007

Excellent.

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Lauryl

	Cooking Level: Intermediate
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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!

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REESKEE710

	Home Town: Saint Paul, Minnesota, USA
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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

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jillybear


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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!

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Jenny

	Cooking Level: Intermediate Living In: East Haven, Connecticut, USA
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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.

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KANDIJ

	Cooking Level: Intermediate Home Town: Houston, Texas, USA Living In: College Park, Georgia, USA
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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!

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Asparagus with Pecans and Parm

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Sara

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kg2943

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bleighaw

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Carrie

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KELLYB73172

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