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Asparagus with Pecans and Parm

"This is a very stylish and easy side dish to serve for a unique occasion."

Ingredients :

1 bunch asparagus spears, ends trimmed
2 tablespoons butter
1 (8 ounce) package sliced mushrooms
1 onion, minced
half cup coarsely chopped pecans
half of teaspoon garlic powder
half of teaspoon dried basil
1/four teaspoon salt
1/four teaspoon black pepper
half of cup freshly grated Parmesan cheese

Instructions :

Prep : 10M	Cook : 6M	Ready in : 20M

Steam the asparagus spears in a basket-style steamer over boiling water till tender, 5 to 10 minutes. Drain and eliminate to a serving dish; preserve warm.
Meanwhile, soften 1/2 of the butter in a huge skillet over medium-high heat. Once melted (it is ok if it starts offevolved to brown), stir in the sliced mushrooms, and cook till they brown, melt, and begin to launch their liquid; pour into a serving dish, and set aside. Melt the final butter inside the skillet, and stir in the onions. Cook till the onions soften and flip translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook dinner for a minute more.
Sprinkle the onion combination with 1/2 of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with last cheese.

Notes :

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