Dish: 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 of sunshine and Spring. Great recipe for Asparagus and Mushrooms with Lemon Butter Sauce.

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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. Brimming with asparagus and a trio of fine Italian cheeses, our fresh and tender stuffed pasta is sensational with sautéed mushrooms and tossed with a simple lemon butter sauce. Serve with leafy green salad tossed in a simple vinaigrette. We can prepare Asparagus and Mushrooms with Lemon Butter Sauce using 11 active ingredients and 9 steps. Here is exactly how we attain.

Active ingredients of Asparagus and Mushrooms with Lemon Butter Sauce

1. Detaile. 2 pounds of fresh asparagus, trimed and bottoms peeled if desired.
2. Step by step. 8 ounces of fresh button mushrooms, thickly sliced.
3. Step by step. 2 cloves of garlic, minced.
4. Guidelines. 1 tablespoon of olive oil, I used hot chili infused olive oil.
5. Directions. 2 tablespoon of heavy cream.
6. Guidelines. 2 tablespoons of chicken broth.
7. Directions. 2 tablespoons of fresh lemon juice.
8. Directions. 1/2 teaspoon of cajun seasoning.
9. Instructions. to taste of salt and pepper,.
10. Step by step. 4 tablespoon of salted butter, cold cut into cubes.
11. Instructions. 1 of green onion, thin sliced.

While asparagus blanches, fill a medium-sized bowl with ice and water. Snap off or trim ends from asparagus. Drain and transfer to a medium bowl and keep warm. Melt butter in a medium skillet. cook over medium-high heat until butter just begins to brown and foam, being careful not to burn.

How 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 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. Return asparagus to hot pan, squeeze lemon juice over top. Fry with olive oil and a little butter, being careful not to overcook. Asparagus with Lemon Butter Sauce is a budget friendly side dish the whole family will love. This recipe makes quick, and easy crisp-tender asparagus drizzled with an amazing lemon butter sauce and a sprinkle of parmesan cheese.

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