Valentina Ablaev
This asparagus in mushroom sauce makes the most incredible side dish for any occasion. Tender asparagus is cooked in a rich and cheesy sauce, loaded with tender mushrooms and bacon. You won’t be able to get enough of this easy vegetable side dish!
When it comes to a side dish, you can’t go wrong with asparagus! Whether you love a light air-fried asparagus or a cheesy baked asparagus, this creamy asparagus in mushroom sauce deserves a spot on your dinner table or holidays like Easter and Thanksgiving.
Why You’ll Love This Recipe
- Easy recipe. This asparagus in mushroom sauce comes together quickly and is perfect for a last-minute addition to dinner.
- Creamy and comforting. The rich mushroom cream sauce paired with tender asparagus makes this dish feel indulgent while still featuring a fresh vegetable.
- Versatile. You can customize this asparagus with mushrooms by swapping cheeses, adjusting the spice level, or adding different vegetables.
Ingredients for Asparagus in Mushroom Sauce
- Asparagus – Fresh asparagus spears with the ends removed.
- Bacon – Crispy bacon bits add so much texture and flavor to this dish. Also, that bacon grease adds so much depth of flavor!
- Mushrooms – Sauteed mushrooms are a simple yet incredible addition, adding so much flavor to this side dish.
- Onion & Garlic – Build the base of the mushroom sauce.
- Roux – The classic butter-and-flour base thickens the sauce and gives it the perfect texture.
- Sauce – A base of chicken broth and heavy cream makes for the best sauce.
- Parmesan and mozzarella cheese – a perfect cheese combination.
See the recipe card below for a complete list of ingredients and quantities.
The Perfect Garnish
How you finish off the dish is a crucial aspect of plating! Here are some incredible garnishes that take this dish over the top:
- Fresh herbs: A simple finish of fresh parsley or dill will never steer you wrong!
- Crispy onions: Just like in a green bean casserole, you can top this asparagus with crispy onion strings. So delicious and the perfect crunch.
- Nuts: Top this dish with crisp walnuts for the perfect elevated presentation and a great texture combination.
How to Make Asparagus in Mushroom Sauce
- Prep the asparagus. Trim the ends off the asparagus and boil for 4–6 minutes. Drain and set aside.
2. Cook veggies. Cook the chopped bacon in a large skillet until crispy. Remove and leave the grease in the pan.
Add the onions and mushrooms to the same pan and cook on medium-high heat until the mushrooms are golden.
3. Make the roux. Stir in the garlic and cooked bacon, and cook until fragrant. Add the butter to the pan. Once melted, whisk in the flour.
4. Sauce. In a small bowl, mix the chicken broth, heavy cream, hot sauce, salt, and pepper. Pour into the skillet and bring to a gentle boil. Simmer 3–4 minutes, until thickened.
5. Cheese. Add the parmesan cheese into the pan and stir until melted.
6. Combine. Stir in the asparagus. Sprinkle mozzarella on top, cover, and cook on low until the cheese melts. Garnish with fresh herbs and black pepper. Serve and enjoy!
Expert Tips:
- Blanch the asparagus. This may seem like an extra step, but it is crucial for making the perfect asparagus. This allows the asparagus to get tender without overcooking the sauce.
- Keep warm before serving. The rich sauce and melty cheese are best when served immediately. Keep it warm in the pan so the sauce stays creamy and the cheese stays melty.
What to Serve Asparagus With?
- Chicken dish. Serve this side dish alongside lemon butter chicken for a classy, upscale pairing!
- Fish for dinner. A buttered cod makes the perfect entree to serve with this asparagus! Yummy and balanced!
- Beef roast. Serve this asparagus with slow-cooker short ribs for the perfect dinner.
Store & Reheat
- Storage. Store leftovers in an airtight container and in the refrigerator for up to 3 days.
- Reheat. Warm the leftover asparagus in a skillet to loosen the sauce, then simmer.
- Freeze. This is not a freezer-friendly dish, as the sauce doesn’t freeze or reheat well.
Frequently Asked Questions
Yes, but for the best texture, reheat gently on the stovetop before serving.
Fresh asparagus is best for texture, but frozen can work if thawed and drained well.
Absolutely. You can omit the bacon for a vegetarian version and sauté mushrooms in butter instead.
Cremini, white button, or baby bella mushrooms all work beautifully in this creamy mushroom sauce.
More Side Dish Recipes
If you enjoyed this asparagus recipe, be sure to try our other side dish recipes; here are some of our favorites:
Veggies
Veggies
Veggies
Potatoes
Veggies
Potatoes
If you tried this asparagus in mushroom sauce recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Asparagus Recipe (In Mushroom Cream Sauce)
Ingredients
- 1 lb asparagus
- 8 oz bacon chopped
- 8 oz mushrooms sliced
- 1/2 red onion chopped
- 2 garlic cloves minced
cream-
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1 tsp hot sauce
- 1/3 cup parmesan cheese
- ¼ tsp salt
- ⅛ tsp ground black pepper
- 1 cup mozzarella cheese
Instructions
- Cut off the ends of the asparagus and blanch them in boiling water for 4-6 minutes. Drain the asparagus and set aside.
- Chop the bacon into bite-sized pieces and add to a hot pan. Cook until crispy and remove from the skillet.
- To the same pan, add the chopped onions and sliced mushrooms to the bacon grease.
- Once the mushrooms are golden brown, add minced garlic. Cook until the garlic is fragrant.
- Add butter to the pan, once melted, whisk in the flour.
- In a small bowl, combine the chicken broth, heavy cream, hot sauce, parmesan cheese, salt, and pepper.
- Pour the mixture into the skillet and bring it to a soft boil. Simmer for 3-4 minutes or until the sauce thickens.
- Add the asparagus to the sauce and stir to combine.
- Sprinkle mozzarella over the top and add the bacon back. Cover the skillet with the lid. Turn the heat down to low and cook until the cheese melts.
- Garnish the asparagus with fresh herbs and ground black pepper.
- Serve, and enjoy!
Notes
- Blanch the asparagus. It might feel like an extra step, but it’s key to perfectly tender asparagus. Blanching cooks it just enough so the sauce doesn’t overcook later.
- Serve warm. The creamy sauce and melted cheese are best enjoyed right away. Keep the dish warm in the pan until serving so the sauce stays smooth and the cheese stays gooey.
- Store properly. Place leftovers in an airtight container and refrigerate for up to 3 days.
- Reheat gently. Warm the asparagus in a skillet over low heat to help loosen the sauce and bring it back to a gentle simmer.
- Skip the freezer. This dish doesn’t freeze well, as the creamy sauce can separate when thawed and reheated.
