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!
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Beautiful! Flavors (especially), nutrition, even medicinal values are really high here. Well done!
Oh, my goodness, does that look good!
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!
Totally making this this weekend 🙂 Probably will try the poached eggs with it as well- yum!
Kimi, what a simple yet elegant combination of flavors. Thanks for creating and posting this!
What do you know–I have all the ingredients in my fridge! Thanks so much
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.
Wow, fantastic dish, Kimi! Such a beautiful photo.
Shirley
Looks yummy!!! 😀
This looks absolutly scrumptious! I love the idea of serving with poached eggs. I truly can’t wait to try this recipe!
Man that looks incredible! So glad I’m planting asparagus this spring….
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!
Is there anything better than a good asparagus? I roast some almost weekly! Yours look amazing.
OH Kimi, this looks so good! The picture is making me go crazy. I MUST replicate.
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.
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!!
This looks so tasty! I cannot wait to try this tomorrow! Thanks for another fabulous recipe.
Just made this tonight with dinner on a whim and it was absolutely delicious! Love it and will definitely make it again.
This is genius. Definitely going to try it.
Made this for Easter 2012. It was TA-STY! Even my 2 yr. old gobbled it up. Thanks Kimi!
I started doing your recipe last week and it became my husband’s favorite one. I’m making it today!