Asparagus with Mushroom Cream Sauce

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.

Asparagus with Mushroom Cream Sauce served with Chicken Cordon Bleu

It 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?

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.

 

Ingredients to Make Asparagus with Mushroom Cream Sauce

  • 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

Prep the Ingredients

To begin, gather all your ingredients so that you have everything close at hand on the counter or table. 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 1 teaspoon kosher salt and freshly ground black pepper and set aside.

 

Prepare the Cream Sauce

Cooking the Mushrooms, Onions, and Garlic for the Mushroom 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. (Recipe coming soon!)

This recipe will serve 4-6 people.

See more Side Dishes Here. 

Recipe for Asparagus with Mushroom Cream Sauce

Asparagus with Mushroom Cream Sauce

Here's a recipe I like to serve with Chicken Cordon Bleu. A drill cream sauce with mushrooms and garlic, served over steamed asparagus and julienned carrots. It really adds a special "je ne sais quoi" to the meal.
5 from 1 vote
Print Rate
Course: Side Dish
Cuisine: French
Keyword: Cream Sauce, Dill Weed, Mushrooms, Steamed Asparagus
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Servings: 4

Equipment

Cuisinart Steamer
Prep Bowls
Mauviel Copper Pans
Stainless Wire Whisk

Ingredients

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

Prep the Ingredients

  • To begin, gather all your ingredients so that you have everything close at hand on the counter or table. 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

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 236kcal | Carbohydrates: 16g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 1222mg | Potassium: 625mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7422IU | Vitamin C: 16mg | Calcium: 130mg | Iron: 3mg
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