Asparagus with Pecans and Parmesan

We love asparagus!  I normally saute it in a little butter, olive oil, and garlic.  Then top it with salt, pepper, and parmesan.  I've been preparing it that way for awhile now and it's very good.

However, when I came across this recipe here, I was curious about the addition of chopped pecans and decided to give it a try.  The presentation is gorgeous and the combination of flavors is delicious!

The recipe is as follows:

(with my minor adjustments)

1 bunch asparagus spears, ends trimmed

2 tablespoons butter

1/2 (8 ounce) package sliced mushrooms

1/2 small 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.Steam the asparagus by placing in a skillet with about 1/2" water and covering until desired tenderness.r 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.

Enjoy!