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Sautéed Asparagus with Pecans, Mushrooms, and Parmesan

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
20 min
SERVINGS
6 servings
Dinner
Sautéed Asparagus with Pecans, Mushrooms, and Parmesan
Ingredients
  • 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
Instructions
1
Prepare the asparagus by submerging it in a steamer basket over boiling water, allowing it to cook until tender, approximately 5-10 minutes.
2
Transfer the cooked asparagus to a serving dish and keep it warm.
3
In a large skillet, heat half of the butter over medium-high heat until melted and slightly caramelized.
4
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they brown, soften, and release their moisture.
5
Transfer the mushroom mixture to a serving dish and set it aside.
6
In the same skillet, melt the remaining butter over medium-high heat.
7
Add the sliced onions to the skillet and cook, stirring occasionally, until they soften and become translucent.
8
Season with garlic powder, dried basil, salt, and pepper to taste.
9
Stir in the chopped pecans into the onion mixture and cook for an additional minute.
10
Sprinkle half of the Parmesan cheese over the onion mixture, then stir in the reserved mushroom mixture.
11
Pour the onion and mushroom mixture over the cooked asparagus, followed by the remaining Parmesan cheese.