Asparagus with Pecans and Parmesan

BamsBBQ

Ni pedo
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1 bunch asparagus spears, ends trimmed
2 tablespoons butter
1 (8 ounce) package sliced mushrooms
1 onion, minced
1/2 cup coarsely chopped pecans
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese

Cook asparagus in a 12" skillet with 1/2" water and steam until fork-tender.

Place on a serving plate and keep warm.

Use the same skillet to melt butter over medium-high heat. Once melted and beginning to brown, saute the onions until they begin to turn clear, about 5 min.

Add mushrooms and cook until tender.

Season with garlic powder, basil, salt and pepper.

Stir in the chopped pecans, and cook for a minute more.

Pour over the asparagus in the serving dish and sprinkle with cheese, and cover with a lid.

Serve when cheese has melted.
 
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