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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The pecans give a nice texture, but for my restaurant, I decided to tweak them a bit. During...