While rushing to prepare your major holiday
dishes of lamb or ham, don't forget that simple vegetable sides
can really make the meal special. This asparagus and mushroom dish
is quick and easy to make, and it will be a wonderful addition to
your Easter table.
- 1 pound fresh asparagus spears, trimmed
- salt and black pepper to taste
- 8 ounces sliced mushrooms
- 2 tbsps butter
- ¼ cup flour
- 1 cup milk
- ¼ cup heavy whipping cream
- 2 tsps lemon juice
- ¼ cup grated Parmesan cheese
Preheat oven to 225°F. Add asparagus to a pan large enough to
hold them lying flat. Cover asparagus with boiling water, and add
salt to taste. Cover and simmer 10-15 minutes or until tender. Carefully
lift asparagus with a spatula, and transfer to paper towels to drain.
Reserve ¼ cup of cooking liquid. Arrange asparagus with tips
all pointing in one direction on a warm, ovenproof serving dish.
Cover and keep warm in oven. Simmer mushrooms in 2 tablespoons of
reserved asparagus liquid for 2 minutes or until tender. Drain and
arrange over bottom half of asparagus. Cover and continue to keep
warm while making sauce. In a small saucepan over low heat, melt
butter and stir in flour until smooth. Continue to cook and stir
1-2 minutes or until golden. Remove from heat. Slowly stir in milk,
cream, remaining asparagus liquid and lemon juice. Season to taste
with salt and pepper. Return sauce to heat; simmer and occasionally
stir for 2 minutes or until thickened. Pour over mushrooms and sprinkle
with Parmesan cheese. Asparagus tips should remain exposed. Cover
exposed portion of asparagus with foil, and place dish under broiler
2-3 minutes or until sauce is browned.