Fresh Asparagus With Pecans Recipes

Steps:

• 1. Prepare pasta according to package direction; drain.
• 2. Snap off tough ends of asparagus, and slice into 2-inch pieces. Sauté the asparagus in hot oil in a large skillet over medium heat; 2 minutes.
• 3. Stir in red bell pepper and garlic; cook, stirring occasionally, for an additional 2-3 minutes. (Add in the chicken or shrimp, if desired). Stir in chicken broth and bring to a boil.
• 4. Reduce heat, and simmer 2 minutes or until asparagus is crisp-tender. Stir in salt and pepper.
• 5. Toss together pasta, asparagus mixture, basil, 1/2 cup cheese, butter and 1/2 cup pecans. Heat mixture thoroughly for a minute or two.
• 6. Serve on individual plates; and garnish with remaining 1/4 cup cheese and 1/2 cup pecans.

Steps:

• Prepare pasta according to package direction; rinse and drain.
• Snap off tough ends of asparagus, and slice into 2-inch pieces.
• Sauté asparagus in hot oil in a large skillet over medium heat; 4 minutes.
• Stir in red bell pepper and garlic; cook, stirring occasionally, for an additional 2 minutes.
• Stir in chicken broth and bring to a boil.
• Reduce heat, and simmer 2 minutes or until asparagus is crisp-tender.
• Stir in salt and pepper.
• Toss together pasta, asparagus mixture, basil, 1/2 cup cheese, butter and 1/2 cup pecans.
• Sprinkle evenly with remaining 1/4 cup cheese and 1/2 cup pecans.
• Garnish if desired.
• Serves 6.

Steps:

• Trim the asparagus and cook in boiling water for 6-7 minutes, or until barely tender and still bright green; drain and rinse under cold water then drain again.
• Arrange in 1 or 2 layers in an oblong serving dish.
• Mix the pecans with the oil, vinegar, soy sauce, and sugar; pour over the asparagus, lifting the stalks so that the mixture penetrates to the bottom.
• Sprinkle with pepper.
• Serve chilled.
• This dish can be made up to 36 hours ahead of serving time.

Steps:

• 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.
• Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese.