Saturday, April 24, 2010

Asparagus with Pecans and Parmesan

I love a simple sautéed asparagus with nothing more than a little butter, olive oil, and garlic.  But for a fancier presentation, this is the way to go:

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.  Drain and remove to a serving dish; keep warm.

2.  Meanwhile, melt half 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. 

3.  Melt the remaining butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. 

4.  Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for another 1-2 minutes.

5.  Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in a serving dish and sprinkle with remaining cheese.


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