Asparagus with Mushroom Cream Sauce
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I like to serve Asparagus with Mushroom Cream Sauce for special meals, such as with Chicken Cordon Bleu. A creamy dill sauce with mushrooms and garlic, served over steamed asparagus and julienned carrots.
(Post modified with new photos on 2/13/23.)
This side dish really adds a special “wow-factor” or je ne sais quoi to the meal. Who would have guessed that your vegetables could do such a thing, especially asparagus?
Making the dish is quite simple. It cooks quickly, however, so you’ll want to have everything measured out and ready to use prior to making the sauce. Little prep bowls are great for this.
View More Asparagus Recipes
- Asparagus and Mushroom Risotto
- Ham and Asparagus Quiche
- Honey Balsamic Bacon-Wrapped Asparagus
- Fettuccine with Truffle Sauce and Asparagus
Ingredients for Asparagus with Mushroom Cream Sauce
(See the full recipe at the bottom of this post.)
- water
- fresh asparagus
- large carrots
- kosher salt
- freshly ground black pepper
Cream Sauce
- butter
- button mushrooms
- sweet onion
- clove garlic
- all-purpose flour
- lemon pepper
- kosher salt
- chicken broth
- white vinegar
- dried parsley
- dill weed
- sour cream
Instructions for Making This Recipe
To begin, gather all your ingredients so that you have everything close at hand on the counter or table.
Prep the Ingredients
Cut off the ends of the asparagus. Peel and julienne the carrots. Slice the mushrooms and mince the onion and garlic.
Using small prep bowls, measure out the sauce ingredients so that you have everything ready to use. In one, measure the all-purpose flour, lemon pepper, and kosher salt.
In a second bowl, measure out the dried parsley and dill weed.
You may also measure out the chicken broth in a glass measuring cup, and the white vinegar in a bowl.
Steam the Asparagus and Carrots
In a large cooking pot, using either a steamer insert or a stainless colander, steam the prepared asparagus and carrots over boiling water. Allow to steam for 5-7 minutes until the vegetables are tender. Sprinkle with 1 teaspoon kosher salt and freshly ground black pepper and set aside.
Prepare the Cream Sauce
While the vegetables are steaming, prepare the cream sauce. In a large skillet over medium-low heat, saute the sliced mushrooms, and minced onion and garlic in melted butter until tender, 5-7 minutes.
To make the roux, sprinkle the flour, lemon pepper, and kosher salt over the vegetables, blending in with a wooden spoon.
Gradually whisk in broth. Add vinegar, dried parsley, and dill weed. Bring to a boil. Cook for1-2 minutes until thickened.
Reduce heat to a simmer and stir in sour cream. Allow to simmer for 1-2 minutes to heat through.
To serve, arrange the steamed asparagus and carrots on plates and top with cream sauce. This is a lovely side dish to serve with a roasted chicken or even Chicken Cordon Bleu.
This recipe will serve 4-6 people.
See more Side Dishes Here. Browse French-Style Recipes Here.
Asparagus with Mushroom Cream Sauce
Ingredients
- 2 cups water
- 1 pound fresh asparagus trimmed
- 2 large carrots peeled, cut, and julienned
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Cream Sauce
- 2 tablespoons butter
- 5 large button mushrooms sliced
- 1/2 cup sweet onion minced
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon pepper
- 1/2 teaspoon kosher salt
- 1 cup chicken broth
- 2 tablespoons white vinegar
- 1 tablespoon dried parsley
- 1 teaspoon dill weed
- 1 cup sour cream
Instructions
- To begin, gather all your ingredients so that you have everything close at hand on the counter or table.
Prep the Ingredients
- Prepare your ingredients. Cut off the ends of the asparagus. Peel and julienne the carrots. Slice the mushrooms and mince the onion and garlic.
- Using small prep bowls, measure out the sauce ingredients so that you have everything ready to use. In one, measure the all-purpose flour, lemon pepper, and kosher salt. In a second bowl, measure out the dried parsley and dill weed. You may also measure out the chicken broth in a glass measuring cup, and the white vinegar in a bowl.
Steam the Asparagus and Carrots
- In a large cooking pot, using either a steamer insert or a stainless colander, steam the prepared asparagus and carrots over boiling water. Allow to steam for 5-7 minutes until the vegetables are tender. Sprinkle with kosher salt and freshly ground black pepper and set aside.
Prepare the Cream Sauce
- While the vegetables are steaming, prepare the cream sauce. In a large skillet over medium-low heat, saute the sliced mushrooms, and minced onion and garlic in melted butter until tender, 5-7 minutes.
- To make the roux, sprinkle the flour, lemon-pepper, and kosher salt over the vegetables, blending in with a wooden spoon.
- Gradually whisk in broth. Add vinegar, dried parsley, and dill weed. Bring to a boil. Cook for 1-2 minutes until thickened.
- Reduce heat to a simmer and stir in sour cream. Allow to simmer for 1-2 minutes to heat through.
- To serve, arrange the steamed asparagus and carrots on plates and top with cream sauce. Serves 4-6.
Notes
Nutrition