Asparagus and Mushrooms with Lemon Butter Sauce

Name: Asparagus and Mushrooms with Lemon Butter Sauce
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 pounds fresh asparagus, trimed and bottoms peeled if desired; 8 ounces fresh button mushrooms, thickly sliced; 2 cloves garlic, minced; 1 tablespoon olive oil, I used hot chili infused olive oil; 2 tablespoon heavy cream; 2 tablespoons chicken broth; 2 tablespoons fresh lemon juice; 1/2 teaspoon cajun seasoning; to taste salt and pepper,; 4 tablespoon salted butter, cold cut into cubes; 1 green onion, thin sliced

fenway @Fenway

This is a super simple side dish. Fresh asparagus and mushrooms with a fresh creamy lemon butter sauce. It goes with most entrees.

Ingredients

10 mins

4 servings

2 poundsfresh asparagus, trimed and bottoms peeled if desired
8 ouncesfresh button mushrooms, thickly sliced
2 clovesgarlic, minced
1 tablespoonolive oil, I used hot chili infused olive oil
2 tablespoonheavy cream
2 tablespoonschicken broth
2 tablespoonsfresh lemon juice
1/2 teaspooncajun seasoning
to tastesalt and pepper,
4 tablespoonsalted butter, cold cut into cubes
1green onion, thin sliced

Cooking Instructions

10 mins

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

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Comments (4)

Jessica Merzlak @cook_3439333

February 03, 2016 21:40

Yum!

Written by

fenway @Fenway

on January 30, 2016 21:12

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.

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