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