Asparagus Recipe (In Mushroom Cream Sauce)
This asparagus in mushroom sauce is a rich, comforting side dish that feels just a little bit special. Tender asparagus is coated in a creamy, savory mushroom sauce that’s packed with flavor. It’s easy, yet elegant enough to serve for holidays or when you’re entertaining guests.
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.