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.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Trim the tough ends off the asparagus and slice into 2-inch pieces. Clean the cremini mushrooms and slice them thinly.

Step 2

Finely dice the shallot and mince the garlic cloves.

Step 3

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.

Step 4

In the same skillet, melt the butter over medium heat. Add the diced shallot and cook until softened, about 2-3 minutes.

Step 5

Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 6

Sprinkle the flour over the shallot mixture and stir constantly for 1-2 minutes to cook out the raw taste of the flour.

Step 7

Slowly whisk in the milk, followed by the heavy cream, ensuring no lumps form. Allow the mixture to thicken slightly, about 3-4 minutes.

Step 8

Season the cream sauce with salt, pepper, and nutmeg, stirring to combine.

Step 9

Add the asparagus pieces to the skillet and cook in the sauce for 5-7 minutes, or until tender but still slightly crisp.

Step 10

Stir in the cooked mushrooms and grated parmesan cheese, and heat gently until the cheese melts and the mixture is hot and bubbly.

Step 11

Taste and adjust seasoning if necessary, then transfer to a serving dish and garnish with additional parmesan, if desired.

Step 12

Serve warm as a side dish or with crusty bread for dipping.

Nutrition Facts

Serving size	(1239.7g)

Amount per serving	% Daily Value*
Calories	1257.9

Total Fat 97.2g	0%
Saturated Fat 51.3g	0%
Polyunsaturated Fat 1.9g
Cholesterol 245.9mg	0%
Sodium 1727.9mg	0%
Total Carbohydrate 60.7g	0%
Dietary Fiber 12.7g	0%
Total Sugars 32.9g
Protein 37.5g	0%

Vitamin D 176.9IU	0%
Calcium 844.3mg	0%
Iron 11.2mg	0%
Potassium 2524.5mg	0%

*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.

Source of Calories

Fat: 69.0%

Protein: 11.8%

Carbs: 19.2%