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

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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. It's all about the sauce with this dish - the sauce is so good, who needs asparagus?

Alright, don’t linger, let’s approach this asparagus and mushrooms with lemon butter sauce formula with 11 substances which are absolutely easy to acquire, and we have to process them at the very least through 9 tips. You should devote a while on this, so the resulting food could be perfect.

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

I've loved it forever too. 😉. I found mushrooms, asparagus, crab, lemons, shallots, Parmesan and garlic. I thought all of those ingredients would be tasty together and I was right. Break off the ends by holding the base end and snapping it wherever it snaps.

Asparagus and Mushrooms with Lemon Butter Sauce process:
  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

Thin asparagus spears are drizzled with olive oil, grilled, and served with a light cilantro-lemon sauce. We also use the Cilantro Lemon Butter on our pork tacos! It is absolutely delicious and super easy to make! Well, this one is for you: Baked Lemon Chicken with Asparagus and Mushrooms. Top the chicken with lemon slices, then move the entire skillet into the oven.

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