• 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 1 pound fresh asparagus. Peel and julienne 2 large carrots. Slice 5 large button mushrooms and mince 1/2 cup sweet onion and 1 tablespoon minced garlic.
• Using small prep bowls, measure out the sauce ingredients so that you have everything ready to use. In one, measure 2 tablespoons all-purpose flour, 1 teaspoon lemon pepper, and 1/2 teaspoon kosher salt. In a second bowl, measure out 1 tablespoon dried parsley and 1 teaspoon dill weed. You may also measure out 1 cup chicken broth in a glass measuring cup, and 2 tablespoons white wine 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 2 cups water (boiling). Allow to steam for 5-7 minutes until the vegetables are tender. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper and set aside.
• (Alternately, you may heat the asparagus and carrots on a plate in the microwave, with a tablespoon of water, for approximately 3-5 minutes, until the vegetables are crisp tender.)

Prepare the Cream Sauce

• While the vegetables are steaming, prepare the cream sauce. In a large skillet over medium-low heat, sauté the sliced mushrooms, and minced onion and garlic in 2 tablespoons butter (melted) 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 chicken broth. Add white wine 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 1 cup 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.