ASPARAGUS WITH PECANS AND PARM

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Asparagus with Pecans and Parm image

This is a very elegant and easy side dish to serve for a special occasion.

Provided by Carrie Causey

Categories     Side Dish     Vegetables     Asparagus

Time 20m

Yield 6

Number Of Ingredients 10

1 bunch asparagus spears, ends trimmed
2 tablespoons butter
1 (8 ounce) package sliced mushrooms
1 onion, minced
½ cup coarsely chopped pecans
½ teaspoon garlic powder
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon black pepper
½ cup freshly grated Parmesan cheese

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 170.3 calories, Carbohydrate 7.8 g, Cholesterol 17.5 mg, Fat 13.6 g, Fiber 3.3 g, Protein 7.2 g, SaturatedFat 4.5 g, Sodium 255.8 mg, Sugar 3.3 g

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