Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, asparagus and mushrooms with lemon butter sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. 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. 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 of sunshine and Spring. Great recipe for Asparagus and Mushrooms with Lemon Butter Sauce.
Asparagus and Mushrooms with Lemon Butter Sauce is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Asparagus and Mushrooms with Lemon Butter Sauce is something that I have loved my entire life.
To begin with this recipe, we must 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:
- Get 2 pounds fresh asparagus, trimed and bottoms peeled if desired
- Get 8 ounces fresh button mushrooms, thickly sliced
- Take 2 cloves garlic, minced
- Make ready 1 tablespoon olive oil, I used hot chili infused olive oil
- Take 2 tablespoon heavy cream
- Prepare 2 tablespoons chicken broth
- Prepare 2 tablespoons fresh lemon juice
- Prepare 1/2 teaspoon cajun seasoning
- Make ready to taste salt and pepper,
- Make ready 4 tablespoon salted butter, cold cut into cubes
- Make ready 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! A vegetable medley of mushrooms, asparagus, and shallots quickly sautéed in the flavorful pan drippings makes the perfect side dish to round out this plate, balancing your rich steak and butter sauce. Make this dish once, and we can almost guarantee that butter-basted seared steak + a quick, same-skillet veggie sauté will become a dinner game.
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 dish
- 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
Add cleaned asparagus, salt, pepper and add water. Making the Spicy White Wine Sauce: In the same pan, add butter and smashed garlic. Store-bought ravioli with asparagus and mushrooms is a super easy weeknight dinner. The mushrooms and asparagus are sauteed in a simple lemon-butter sauce and tossed with cooked ravioli. Snap off or trim ends from asparagus.
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