Asparagus Recipe in Creamy Mushroom Sauce
Quick Asparagus Recipe ready in 30 minutes, a one-pan stovetop dish. Tender asparagus cooked in the most amazing cheesy parmesan alfredo sauce loaded with bacon and mushrooms.
Ingredients
- 1 lb fresh asparagus
- 8 oz. mushrooms, sliced
- 8 oz bacon, chopped
- 1/2 red onion, chopped
- 2 garlic cloves, minced
Cream:
- 1 cup heavy whipping cream
- 1/2 cup chicken broth
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1 tsp hot sauce
- 1 cup mozzarella cheese
- 1/3 cup parmesan cheese
- ¼ tsp salt
- 1/8 tsp ground black pepper
Instructions
- Trim the ends of the asparagus. Blanch in boiling water for 4-6 minutes, or until desired tenderness is reached. Drain asparagus, cover and set aside.
- Cut bacon into bite-sized pieces and cook sautee until fully cooked. Remove from skillet.
- Finely chop onions and slice mushrooms.
- In the same skillet, over med heat, cook onions and mushrooms in the bacon grease and butter until onions are tender.
- Once mushrooms are cooked, add bacon back and minced garlic. Saute for a minute.
- Whisk in the flour until combined.
- In a small bowl, combine the chicken broth, heavy whipping cream, hot sauce, parmesan cheese and season with salt and pepper. Pour into skillet.
- Bring sauce to a soft boil, simmer 3-4 minutes or until sauce begins to thicken.
- Add the cooked asparagus to sauce and mix into the creamy sauce.
- Sprinkle cheese, close lid on skillet and turn heat down to a med/low. Cook until cheese melts.
- Garnish with herbs and fresh ground pepper, if desired.
This article adapted from this site
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