Asparagus with Pecans and Parm
Steamed asparagus gets dressed with sauteed mushrooms and pecans, then dusted with Parmesan cheese for this elegant side dish.
Steam the asparagus spears in a basket-style steamer over boiling water until tender 5 to 10 minutes.
Drain and remove to a serving dish; keep warm.
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.