Recipe: Tasty Asparagus and Mushrooms with Lemon Butter Sauce

Asparagus and Mushrooms with Lemon Butter Sauce. 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. The richness of the butter in the sauce pairs well with the earthy tones of the asparagus and the mushrooms while the lemon cut through the deep flavors and sung. Add this salmon and asparagus dinner to your rotation.

Keywords: asparagus recipe, #asparagus with lemon butter, asparagus side dish, asparagus with lemon, asparagus with butter, asparagus with sauce, easy I love asparagus and that lemon butter sauce looks drinkable. I think asparagus is the best veggie ever. I've loved it forever too. 😉. You can have Asparagus and Mushrooms with Lemon Butter Sauce using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Asparagus and Mushrooms with Lemon Butter Sauce

1. It's of fresh asparagus, trimed and bottoms peeled if desired.
2. Prepare of fresh button mushrooms, thickly sliced.
3. You need of garlic, minced.
4. Prepare of olive oil, I used hot chili infused olive oil.
5. You need of heavy cream.
6. You need of chicken broth.
7. It's of fresh lemon juice.
8. Prepare of cajun seasoning.
9. You need of salt and pepper,.
10. It's of salted butter, cold cut into cubes.
11. You need of green onion, thin sliced.

I found mushrooms, asparagus, crab, lemons, shallots, Parmesan and garlic. I thought all of those ingredients would be tasty together and I was right. I used a bit of pasta water and butter to make the sauce a bit thicker and richer - it was so lemony good. Melt butter in a medium skillet. cook over medium-high heat until butter just begins to brown and foam, being careful not to burn.

Asparagus and Mushrooms with Lemon Butter Sauce step by step

1. 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 dish.
2. .
3. Add olive oil to a skillet and soften mushrooms and garlic, adding a sprinkle of salt and pepper.
4. Remove mushrooms and add to asparagus in serving plate.
5. 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.
6. Stir in lemon juice, then add butter, whisking each piece in before adding the next.
7. Turn off heat heat when all of butter is added.
8. Pour sauce over asparagus and mushrooms.
9. Garnish with green onions and serve.

Remove from heat and stir in garlic. Swirl pan several times, then stir in lemon juice and vinegar. Pour over hot asparagus and season with salt and pepper. Break off the ends by holding the base end and snapping it wherever it snaps. Stir cilantro, light butter, fat-free sour cream, and lemon juice together in a bowl; drizzle over asparagus to serve.