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. 
Course Appetizer, Side Dish
Cuisine American
Keyword asparagus
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 667kcal
Author Valentina's Corner


  • 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
  • ΒΌ 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. 


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