Asparagus with Pecans and Parm Recipe Reviews - Allrecipes.com (Pg. 3)
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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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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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!
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Reviewed: Mar. 14, 2007
This dish is very good, but it takes much longer to prepare than 20 minutes! It took 45 minutes. As a vegetarian entree, I would highly recommend it.
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Reviewed: 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.
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Cooking Level: Professional

Home Town: San Diego, California, USA
Living In: Champaign, Illinois, USA

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Reviewed: 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.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

Displaying results 21-26 (of 26) reviews

 
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