Asparagus in Creamy Mushroom Sauce
Quick Asparagus Recipe ready in 30 minutes, a one-pan stovetop dish. Tender asparagus cooked in the most amazing cheesy parmesan alfredo sauce loaded with bacon and mushrooms.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
- 1 lb fresh asparagus
- 8 oz. mushrooms, sliced
- 8 oz bacon, chopped
- 1/2 red onion, chopped
- 2 garlic cloves, minced
- 1 cup heavy whipping cream
- 1/2 cup chicken broth
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1 tsp hot sauce
- 1 cup mozzarella cheese
- 1/3 cup parmesan cheese
- ¼ tsp salt
- 1/8 tsp ground black pepper
Trim the ends of the asparagus. Blanch in boiling water for 4-6 minutes, or until desired tenderness is reached. Drain asparagus, cover and set aside.
Cut bacon into bite-sized pieces and cook sautee until fully cooked. Remove from skillet.
Finely chop onions and slice mushrooms.
In the same skillet, over med heat, cook onions and mushrooms in the bacon grease and butter until onions are tender.
Once mushrooms are cooked, add bacon back and minced garlic. Saute for a minute.
Whisk in the flour until combined.
In a small bowl, combine the chicken broth, heavy whipping cream, hot sauce, parmesan cheese and season with salt and pepper. Pour into skillet.
Bring sauce to a soft boil, simmer 3-4 minutes or until sauce begins to thicken.
Add the cooked asparagus to sauce and mix into the creamy sauce.
Sprinkle cheese, close lid on skillet and turn heat down to a med/low. Cook until cheese melts.
Garnish with herbs and fresh ground pepper, if desired. ENJOY!
Calories: 667kcal | Carbohydrates: 14g | Protein: 22g | Fat: 59g | Saturated Fat: 30g | Cholesterol: 161mg | Sodium: 997mg | Potassium: 631mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2185IU | Vitamin C: 12.3mg | Calcium: 315mg | Iron: 3.4mg