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