a recipe that is adaptable and can be used in different dishes. Include fried plantains and eggs on the menu. Eggplant filling, omelettes, and stuffed peppers are all excellent uses for leftovers.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 256 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Excelent! Very savory. You can use pecan mixture in any other vegetable like couliflower or broccoli!
This was delicious and easy.
Mmmmm! I am a good cook, but I never would have thought of these particular ingredients together. You can taste each one and each ingredient brings out the flavor of the others. Genius! I ended up mixing the sauce ingredients in one pan, and using canned mushrooms because I had no fresh, and used olive oil instead of butter. It was rich enough without the butter. Great recipe!
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!
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.
Excellent recipe. Used exactly as written…kudos to the inventor of this yummy dish!!!
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 asparagus back in on the otherside to warm up. Wounderful recipe.
Sorry, but this was a little too bland for me.
really great recipe. Looks great on a white platter. I added chilli flakes to the mushrooms and it gave it just right kind of ‘bite’
I usually just steam asparagus, so this was a nice twist.
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 and mushrooms together. Next time I will add more than required pecans, because I thought they were a little too subtle. Or maybe I just chopped them too small.
I prepared this for the first time following Carrie’s instructions (sounded much easier the instructions in the recipe)and served it for Easter dinner. Everyone raved about it and I absolutely loved it. I like to play with recipes but this one is wonderful as is. Needed no tweaking although I used roasted minced garlic from jar instead of powder (didn’t have the powder). Absolutely delicious. This will definitely become a favorite side dish for family dinners.
We skipped the pecans as we are not nut people, and everyone, even my 8 year old loved it. Fresh parm is really the key here.
If you do not really like all of these ingredients, you may not like this dish. It is a distinct taste that’s great if you like all of the ingredients.
This was a very tasty veggie dish. The mushroom mixture was great. You can mix things up a bit and use assorted mushrooms. I used portobellas, as well as white button mushrooms. I also used white asparagus. Delicious!
I couldn’t believe how good this was — best asparagus recipe ever! I did make some changes. I went with steaming the asparagus as indicated in the published recipe. However, I used fresh garlic which I cooked first with the onion, adding the mushrooms next. Also, I used fresh basil instead. Oh — and I didn’t have pecans, so I used walnuts instead.
Hi – this is my recipe, and I just wanted to say that in its original form, it only takes 20 minutes. Allrecipes.com tends to change the directions… anyway, just simmer the asparagus in a skillet with 1/2″ water until tender. Sautee the onions and mushrooms together until they’re both soft, add seasonings and pour over asparagus on serving dish. Top with cheese. MUCH quicker (and true to how I wrote it in the first place!)
Better with a simple lemon butter sauce.
Excellent.
This was wonderful and so easy! The only change I made was I added a little cayenne pepper to the mushrooms and it gave it a good kick!
I thought this was a wonderful recipe for asparagus. I followed it as posted. Next time I might cut down a bit on the butter to save some of the fat. It really was easy as well. Thanks for posting it. I submitted a photo for review