Step-by-Step Guide to Make Homemade Asparagus and Mushrooms with Lemon Butter Sauce

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, asparagus and mushrooms with lemon butter sauce. It is 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 current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Asparagus and Mushrooms with Lemon Butter Sauce is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have 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. Make ready 2 pounds fresh asparagus, trimed and bottoms peeled if desired
2. Prepare 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. Prepare 2 tablespoon heavy cream
6. Take 2 tablespoons chicken broth
7. Prepare 2 tablespoons fresh lemon juice
8. Make ready 1/2 teaspoon cajun seasoning
9. Take to taste salt and pepper,
10. Make ready 4 tablespoon salted butter, cold cut into cubes
11. Make ready 1 green onion, thin sliced

Instructions 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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