Wednesday, 21 May 2008

Asparagus with Pecans and Parmesan

This is one of my very favorite ways to serve asparagus. The tasty green spring flavor comes through, but is well mixed with the toasted nuts and cheese. It's fairly easy and quick to prepare, especially if you prep everything by washing and chopping earlier in the day.

Asparagus with Pecans and Parmesan

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

  1. Place asparagus in a 12" skillet with 1/2" water and steam until fork-tender. Place on a serving plate and keep warm.
  2. 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.
  3. 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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