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Asparagus with Mushroom Cream Sauce
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Description
Here’s a new recipe I served with Chicken Cordon Blue. Let me just say it was amazing! Creamy, tangy, and oh so good!
Ingredients
- 2 cups Water
- 1 pound Fresh Asparagus - Trimmed
- 2 whole Carrots, Peeled And Julienned
- 1-½ teaspoon Sea Salt, Divided
- Black Pepper
- ½ cups Onion, Chopped
- 5 whole White Button Mushrooms, Sliced
- 1 Tablespoon Minced Garlic
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 teaspoon Lemon Pepper
- 1 cup Chicken Broth
- 3 Tablespoons Dried Parsley
- 2 Tablespoons Vinegar
- 1 teaspoon Minced Dill Weed
- 1 cup Sour Cream
Preparation
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 to taste; set aside.
Meanwhile, in a large skillet, saute onion, mushrooms, and garlic in melted butter until tender. Stir in the flour, lemon-pepper, and remaining 1/2 teaspoon 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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