Try this Asparagus with Pecans and Parm recipe, or contribute your own.
Suggest a better descriptionSteam asparagus spears until tender -- 5 to 10 minutes.
Drain and remove to serving dish.
Melt half of the butter, stir in sliced mushrooms and cook until they brown and soften. Pour into serving dish.
Melt remaining butter and stir in onions. Cook until onions soften, about 3 minutes.
Season with garlic powder, basil, salt and pepper. Stir in chopped pecans and cook for a minute.
Sprinkle the onion mixture with half of the parmesan cheese and stir in mushroom mixture. Pour over the asparagus and sprinkle with remaining cheese.
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Serving Size: 1 Serving (35g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 114 | ||
Calories from Fat: 99 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 12mg | 4 % | |
Sodium 59.9mg | 2 % | |
Potassium 72.9mg | 2 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 2.1g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 114
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