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Asparagus with Mushroom Cream Sauce

Here's a new recipe I served with Chicken Cordon Blue. Let me just say it was amazing! I hope you'll give it a whirl! 

2 cups water
1 pound fresh asparagus, trimmed
2 large carrots, peeled and julienned
2 tablespoons butter
1/2 cup onion, chopped
5 large button mushrooms, sliced
1 tablespoon garlic, minced
2 tablespoons flour
1 teaspoon lemon pepper
1/2 teaspoon sea salt
1 cup chicken broth
3 tablespoons dried parsley
2 tablespoons vinegar
1 teaspoon dill weed
1 cup sour cream


In a large cooking pot, steam asparagus and carrots over boiling water. Boil 5-7 minutes until tender. Sprinkle with 1 teaspoon sea salt and pepper and set aside. Meanwhile, in a large skillet, saute onion, mushrooms, and garlic in melted butter until tender. Stir in the flour, lemon-pepper, and salt. Blend well. Gradually stir in broth. Add parsley, vinegar, and dill weed. Bring to a boil. Cook for 2-3 minutes until thickened. Reduce heat and stir in sour cream. Arrange asparagus and carrots on plates and top with cream sauce. Serves 4-6. Delicious!
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