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

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, asparagus and mushrooms with lemon butter sauce. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Asparagus and Mushrooms with Lemon Butter Sauce is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Asparagus and Mushrooms with Lemon Butter Sauce is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have asparagus and mushrooms with lemon butter sauce using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Asparagus and Mushrooms with Lemon Butter Sauce:
  1. Take 2 pounds fresh asparagus, trimed and bottoms peeled if desired
  2. Get 8 ounces fresh button mushrooms, thickly sliced
  3. Take 2 cloves garlic, minced
  4. Prepare 1 tablespoon olive oil, I used hot chili infused olive oil
  5. Take 2 tablespoon heavy cream
  6. Make ready 2 tablespoons chicken broth
  7. Take 2 tablespoons fresh lemon juice
  8. Take 1/2 teaspoon cajun seasoning
  9. Make ready to taste salt and pepper,
  10. Make ready 4 tablespoon salted butter, cold cut into cubes
  11. Take 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 dish
  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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