Roasted Asparagus and Mushrooms with a Lemon Butter Sauce

Roasted asparagus, browned and flavorful from its time in the oven is topped with earthy pan fried mushrooms. Then a lemon butter sauce, with a touch of mustard is drizzled over, presenting a delicious dish to be eaten at breakfast, lunch or dinner. The richness of the butter in the sauce pairs well with the earthy tones of the asparagus and the mushrooms while the lemon cut through the deep flavors and sung of sunshine and Spring.

We were licking our lips over this dish! I was reminded yet again that vegetables are anything but boring. This dish is definitely worthy of a special occasion, but simple and easy enough to make to be worthwhile anytime. I have a feeling that my husband wouldn’t mind this dish being on our table often this Spring. I’ll just have to make sure to buy enough butter!

With Easter coming up, I also thought that this would be delicious served with a brunch or dinner on that celebratory day. Or, what about topped with a poached egg for a simply elegant breakfast? That’s my kind of way to celebrate Spring!

Roasted Asparagus and Mushrooms with a Lemon Butter Sauce 4 side servings

    1 pound of asparagus
    ¼-1/3 pound of mushrooms, thinly sliced (your choice of variety)
    oil and salt and pepper for roasting, butter for pan frying the mushrooms

Butter Lemon Sauce

    ¼ cup of butter
    ¼ cup of lemon juice (scant)
    ½ teaspoon of mustard
    salt to taste

Preheat the oven to 425 degrees.

Roasting the Asparagus
Wash the asparagus and trim off any woody stems. For especially large asparagus, you can peel the end, leaving the flavorful, non-woody middle to be roasted with the rest of the stem. Spread in a single layer on a sheet and drizzle coconut or olive oil over it as well as unrefined salt and freshly ground pepper. Toss with hands and spread out on the sheet. Cook for 15-25 minutes, until desired level of browned tips and softness has been reached (the time will depend on the size of the asparagus).

Pan frying the Mushrooms

Wash of the mushrooms gently with a damp clean dishrag. Slice. Melt about 2 tablespoons butter in a medium size pan over medium-high heat. Add the mushrooms and cook, stirring to cook evenly, until the mushrooms are browned. Remove from pan. In the same pan, add the butter and the lemon juice and mustard. Cook until the butter is also melted and the sauce is starting to bubble and thicken. Salt to taste.

To Serve

In a serving dish, lay out the asparagus, top with the mushroom, and drizzle with the sauce. Serve right away and enjoy!

KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Comments

  1. says

    I am so loving these asparagus posts that are starting to pop up.

    What a beautiful dish; you are right, it would be perfect for Easter brunch. Or I might just order the whole thing for my Mother’s Day breakfast in bed!

  2. says

    It’s 2 AM and I’m trying to leave an empty inbox before bed and now I’m drooling.
    Seriously, eggs and mushrooms? check. Eggs and asparagus? yup. All three? never crossed my mind. Why is that? Maybe with a little bacon, too…
    Ugh, drooling again.

  3. kelly engelhardt says

    This looks absolutly scrumptious! I love the idea of serving with poached eggs. I truly can’t wait to try this recipe!

  4. says

    We have fallen in love w/asparagus, as of last year (our first time trying it, which seems insane to us now lol)…but when you’re talking about the woody part, what do you mean (help a new asparagus lover out!). This will definitely be one we love, I have no doubt!

  5. Mel says

    The woody part of asparagus is the harder fiberous part at the cut end of the asparagus. It doesn’t completely soften when you cook it, thus, it is trimmed off since most find it unpleasant to eat. I usually just break it off instead of using a knife.

  6. Leisel says

    I was going to make this for dinner tonight, but could not wait. Let’s just call it a after-school snack! I literally licked my plate clean!! So good!!

  7. Maria says

    Just made this tonight with dinner on a whim and it was absolutely delicious! Love it and will definitely make it again.

Trackbacks

  1. [...] For a simple brunch/breakfast that is plump full of delicious food, check out this menu that also has a timeline of when to get what done. The menu includes Mango Orange Smoothie, which is a favorite around here as well as Roasted Asparagus with sauteed mushrooms and lemon sauce. Delish! [...]

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