• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

  • THM Coaching
  • About
    • Privacy
    • Contact
  • Recipes
  • Cookbooks
    • Everyday Nourishing Food
    • Salad Cookbook
    • Soup Cookbook

Roasted Asparagus and Mushrooms with a Lemon Butter Sauce

April 12, 2011 by KimiHarris 23 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

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!

The following two tabs change content below.
  • Bio
  • Latest Posts

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!

Latest posts by KimiHarris (see all)

  • 2 Ingredient Peppermint Bark - December 21, 2022
  • Herbal Hibiscus Lemonade (Keto, THM) - March 16, 2022
  • Creamy Curry Red Lentil Soup - December 8, 2021

Filed Under: Gluten Free, Sides, Uncategorized, Vegetarian

Previous Post: « Ode to Spring in Recipes
Next Post: Pennywise Platter Thursday 4/15 »

Reader Interactions

Comments

  1. Ren

    April 12, 2011 at 4:50 pm

    Beautiful! Flavors (especially), nutrition, even medicinal values are really high here. Well done!

    Reply
  2. Karen

    April 12, 2011 at 5:25 pm

    Oh, my goodness, does that look good!

    Reply
  3. Aimee @ Simple Bites

    April 12, 2011 at 5:59 pm

    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!

    Reply
  4. Sarah Wheeler

    April 12, 2011 at 9:58 pm

    Totally making this this weekend 🙂 Probably will try the poached eggs with it as well- yum!

    Reply
  5. Beth

    April 13, 2011 at 2:50 pm

    Kimi, what a simple yet elegant combination of flavors. Thanks for creating and posting this!

    Reply
  6. Julie

    April 13, 2011 at 3:14 pm

    What do you know–I have all the ingredients in my fridge! Thanks so much

    Reply
  7. Lauren

    April 13, 2011 at 4:17 pm

    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.

    Reply
  8. Shirley @ gfe

    April 13, 2011 at 5:21 pm

    Wow, fantastic dish, Kimi! Such a beautiful photo.

    Shirley

    Reply
  9. Susan

    April 13, 2011 at 5:26 pm

    Looks yummy!!! 😀

    Reply
  10. kelly engelhardt

    April 13, 2011 at 5:53 pm

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

    Reply
  11. Laura McElfresh

    April 13, 2011 at 6:39 pm

    Man that looks incredible! So glad I’m planting asparagus this spring….

    Reply
  12. Christy

    April 14, 2011 at 2:22 am

    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!

    Reply
  13. Susan@Permanent Posies

    April 14, 2011 at 5:43 am

    Is there anything better than a good asparagus? I roast some almost weekly! Yours look amazing.

    Reply
  14. Meagan

    April 14, 2011 at 7:34 am

    OH Kimi, this looks so good! The picture is making me go crazy. I MUST replicate.

    Reply
  15. Mel

    April 14, 2011 at 11:12 am

    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.

    Reply
  16. Leisel

    April 14, 2011 at 2:26 pm

    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!!

    Reply
  17. Jana

    April 17, 2011 at 5:19 pm

    This looks so tasty! I cannot wait to try this tomorrow! Thanks for another fabulous recipe.

    Reply
  18. Maria

    August 23, 2011 at 2:38 pm

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

    Reply
  19. Tonya Scarborough

    April 4, 2012 at 9:08 pm

    This is genius. Definitely going to try it.

    Reply
  20. Dawn

    April 8, 2012 at 12:01 pm

    Made this for Easter 2012. It was TA-STY! Even my 2 yr. old gobbled it up. Thanks Kimi!

    Reply
  21. Mayra - Estilo Familiar

    July 9, 2012 at 5:05 pm

    I started doing your recipe last week and it became my husband’s favorite one. I’m making it today!

    Reply

Trackbacks

  1. Naturally Dyed Easter Eggs (Pink, Green, Yellow and Blue) says:
    April 22, 2011 at 11:28 am

    […] need more recipe ideas for Easter, you may find some in my Ode to Spring. Since then I also added Roasted Asparagus and Mushrooms with a Lemon Butter Sauce, Aeblesivers (with a gluten and dairy free option), and Simple Deviled Eggs, all of which would be […]

    Reply
  2. Easter Eggs, Treats, and Food says:
    April 4, 2012 at 5:21 pm

    […] 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! […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ConvertKit Form

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Follow Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS

Search

Please Read:

The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

Categories

  • $10 Main (42)
  • $5 Dishes (43)
  • 52 ways to save money on a healthy diet (53)
  • AIP (23)
  • Baked Goods (83)
  • Beverages (72)
  • Breakfast and Brunch (61)
  • Condiments (8)
  • Dairy Free (492)
  • Desserts (184)
  • Dietary Needs (6)
  • Egg Free (11)
  • Egg Free (86)
  • For the Kids (66)
  • For the Love of Food and Books (18)
  • Gluten Free (484)
  • Grain Free (95)
  • Health (75)
  • Kitchen Tools (4)
  • Main Dishes (126)
  • Nourishing Frugal Recipes (167)
  • Nourishing Frugal Tips (70)
  • Nourishing Practices (56)
  • Nutrient Dense Foods (70)
  • Q and A (15)
  • Salads (39)
  • Sides (101)
  • Snacks (124)
  • Soups (50)
  • The Healthy $1 Menu (21)
  • The Low Energy Guide to Healthy Cooking (18)
  • THM (2)
  • Trim Healthy Mama (2)
  • Uncategorized (846)
  • Vegan (241)
  • Vegetarian (361)

Recent Posts

  • 2 Ingredient Peppermint Bark
  • Herbal Hibiscus Lemonade (Keto, THM)
  • Creamy Curry Red Lentil Soup
  • One-Pot Gluten-Free Mac and Cheese
  • Healthy Pumpkin Spice Granola
  • Crispy Pumpkin Spice Granola (oil-free)
  • Why I Use THM Principles Now
  • Vietnamese Beef Noodle Salad
  • Coconut Flour Pancakes
  • Instant Pot Mexican Shredded Chicken

Recent Comments

  • Dorene St G on Cracker Toffee (Easy Peasy Christmas Candy)
  • Nadia Kriston on Finding a Toaster Oven Without Nonstick
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)
  • KimiHarris on Autumn Beef Stew (Tomato Free)
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)

Fresh: Nourishing Salads for All Seasons

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Footer

Privacy

Copyright © 2023 · Foodie Pro & The Genesis Framework