Asparagus with Pecans and Parm

Steam 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.