Asparagus with Pecans and Parm

Asparagus with Pecans and Parm

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Carrie 8

"This is a very elegant and easy side dish to serve for a special occasion."
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20 m servings 170 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 39 Ratings

Most helpful positive review

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...

Most helpful critical review

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

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Most positive
Least positive

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...

Hi - this is my recipe, and I just wanted to say that in its original form, it only takes 20 minutes. tends to change the directions... anyway, just simmer the asparagus in a ski...

Used more butter and left out the onion. I have made asparagus with parmesan cheese before but not with those particular spices. Very good.

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.

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 ...

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!

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

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 ...

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 ow...

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