Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, asparagus and mushrooms with lemon butter sauce. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Then a lemon butter sauce, with a touch of mustard is drizzled over, presenting a delicious dish to be eaten at breakfast, lunch or dinner. Fresh veggies are sautéed in a dab butter for just a few minutes, then tossed with fresh thyme leaves and a squeeze of lemon for a bright, flavorful finish. While asparagus blanches, fill a medium-sized bowl with ice and water.
Asparagus and Mushrooms with Lemon Butter Sauce is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Asparagus and Mushrooms with Lemon Butter Sauce is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook asparagus and mushrooms with lemon butter sauce using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Asparagus and Mushrooms with Lemon Butter Sauce:
- Prepare 2 pounds fresh asparagus, trimed and bottoms peeled if desired
- Take 8 ounces fresh button mushrooms, thickly sliced
- Take 2 cloves garlic, minced
- Take 1 tablespoon olive oil, I used hot chili infused olive oil
- Get 2 tablespoon heavy cream
- Get 2 tablespoons chicken broth
- Prepare 2 tablespoons fresh lemon juice
- Prepare 1/2 teaspoon cajun seasoning
- Take to taste salt and pepper,
- Prepare 4 tablespoon salted butter, cold cut into cubes
- Get 1 green onion, thin sliced
This recipe makes quick, and easy crisp-tender asparagus drizzled with an amazing lemon butter sauce and a sprinkle of parmesan cheese. It's the best asparagus side dish of ever! Snap off or trim ends from asparagus. Drain and transfer to a medium bowl and keep warm.
Instructions to make Asparagus and Mushrooms with Lemon Butter Sauce:
- Bring a large pot of salted water to a boil. Add asparagus and simmer 5 to 10 minutes depending on thickness and how tender you like your asparagus. Drain and place in serving dish1. Add olive oil to a skillet and soften mushrooms and garlic, adding a sprinkle of salt and pepper
- Remove mushrooms and add to asparagus in serving plate
- In the skillet mushrooms and garlic were cooked in add chicken broth and cream, cajun seasoning and 1/4 teaspoon black pepper, bring to a boil and reduce until slighty thickened about 2 minutes
- Stir in lemon juice, then add butter, whisking each piece in before adding the next
- Turn off heat heat when all of butter is added
- Pour sauce over asparagus and mushrooms
- Garnish with green onions and serve
Melt butter in a medium skillet. cook over medium-high heat until butter just begins to brown and foam, being careful not to burn. Remove from heat and stir in garlic. Meanwhile, melt the butter in a frying pan over medium heat. Stir in the lemon juice and parsley; season to taste with salt and pepper. To serve, pour sauce over the cooked asparagus.
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