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.
In a serving dish, lay out the asparagus, top with the mushroom, and drizzle with the sauce. Serve right away and enjoy!
Latest posts by KimiHarris (see all)
- Creamy Instant Pot Rosemary Garlic Mashed Potatoes (Dairy-free options) - November 21, 2017
- Massage Oil for Sore Muscles and Joints - November 15, 2017
- Instant Pot Ginger and Garlic Broth - October 31, 2017