Creamed Asparagus and Mushrooms
Creamed Asparagus and Mushrooms is a luxurious and comforting side dish that combines tender, crisp asparagus and earthy cremini mushrooms in a velvety Parmesan cream sauce. Infused with aromatic shallots, garlic, and a hint of nutmeg, this dish strikes the perfect balance between indulgence and freshness. The creamy base, made with a blend of whole milk and heavy cream, is thickened to perfection and finished with a sprinkle of grated Parmesan for a rich, savory finish. Ideal as a show-stopping accompaniment to roasted meats or served with crusty bread for dipping, this recipe is a celebration of spring vegetables elevated by classic, French-inspired cooking techniques. Ready in just 40 minutes, it's a flavorful and elegant addition to any dinner table.
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Recipe Information
Ingredients
- 1 bunch asparagus
- 8 oz cremini mushrooms
- 2 tablespoons unsalted butter
- 1 medium shallot
- 2 garlic cloves
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.125 teaspoons grated nutmeg
- 0.25 cups parmesan cheese, grated
- 1 tablespoon olive oil
Instructions
Trim the tough ends off the asparagus and slice into 2-inch pieces. Clean the cremini mushrooms and slice them thinly.
Finely dice the shallot and mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the mushrooms and sauté until browned and tender, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the diced shallot and cook until softened, about 2-3 minutes.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the shallot mixture and stir constantly for 1-2 minutes to cook out the raw taste of the flour.
Slowly whisk in the milk, followed by the heavy cream, ensuring no lumps form. Allow the mixture to thicken slightly, about 3-4 minutes.
Season the cream sauce with salt, pepper, and nutmeg, stirring to combine.
Add the asparagus pieces to the skillet and cook in the sauce for 5-7 minutes, or until tender but still slightly crisp.
Stir in the cooked mushrooms and grated parmesan cheese, and heat gently until the cheese melts and the mixture is hot and bubbly.
Taste and adjust seasoning if necessary, then transfer to a serving dish and garnish with additional parmesan, if desired.
Serve warm as a side dish or with crusty bread for dipping.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 1728 mg | 75% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 32.9 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 844 mg | 65% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2524 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
