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Asparagus with Pecans and Parm
Asparagus with Pecans and Parm
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Succulent asparagus steamed and adorned with savory sauteed mushrooms, crunchy pecans, and a sprinkle of Parmesan cheese, creating an exquisite side dish.
Ingredients:
  • 1 bunch asparagus spears, ends trimmed
  • 2 tablespoons butter
  • 1 (8 ounce) package sliced mushrooms
  • 1 onion, minced
  • 0.5 cup coarsely chopped pecans
  • 0.5 teaspoon dried basil
  • 0.25 teaspoon black pepper
  • 0.5 cup freshly grated Parmesan cheese
Instructions:
  • Steam the asparagus spears until tender, about 5 to 10 minutes. Drain and transfer to a serving dish to keep warm.
  • In a large skillet over medium-high heat, melt half of the butter until it begins to brown. Add sliced mushrooms and cook until browned, softened, and releasing liquid. Transfer to a serving dish and set aside. Melt the remaining butter in the skillet, add onions, and cook until softened and translucent, around 3 minutes. Season with garlic powder, basil, salt, and pepper. Stir in chopped pecans and cook for an additional minute.
  • Top the onion mixture with half of the Parmesan cheese, then fold in the reserved mushrooms. Pour the mixture over the asparagus in the serving dish and finish by sprinkling the remaining cheese on top.

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