Asparagus and Mushrooms with Lemon Butter Sauce
Asparagus and Mushrooms with Lemon Butter Sauce

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, asparagus and mushrooms with lemon butter sauce. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Asparagus and Mushrooms with Lemon Butter Sauce is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Asparagus and Mushrooms with Lemon Butter Sauce is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. 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:
  1. Get 2 pounds fresh asparagus, trimed and bottoms peeled if desired
  2. Make ready 8 ounces fresh button mushrooms, thickly sliced
  3. Make ready 2 cloves garlic, minced
  4. Make ready 1 tablespoon olive oil, I used hot chili infused olive oil
  5. Get 2 tablespoon heavy cream
  6. Take 2 tablespoons chicken broth
  7. Prepare 2 tablespoons fresh lemon juice
  8. Prepare 1/2 teaspoon cajun seasoning
  9. Prepare to taste salt and pepper,
  10. Make ready 4 tablespoon salted butter, cold cut into cubes
  11. Make ready 1 green onion, thin sliced
Steps to make Asparagus and Mushrooms with Lemon Butter Sauce:
  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 dish1. Add olive oil to a skillet and soften mushrooms and garlic, adding a sprinkle of salt and pepper
  2. Remove mushrooms and add to asparagus in serving plate
  3. 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
  4. Stir in lemon juice, then add butter, whisking each piece in before adding the next
  5. Turn off heat heat when all of butter is added
  6. Pour sauce over asparagus and mushrooms
  7. Garnish with green onions and serve

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