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

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