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
- ΒΌ tsp salt
- 1/8 tsp ground black pepper
Instructions
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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.
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Cut bacon into bite-sized pieces and cook sautee until fully cooked. Remove from skillet.
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Finely chop onions and slice mushrooms.
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In the same skillet, over med heat, cook onions and mushrooms in the bacon grease and butter until onions are tender.
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Once mushrooms are cooked, add bacon back and minced garlic. Saute for a minute.
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Whisk in the flour until combined.
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In a small bowl, combine the chicken broth, heavy whipping cream, hot sauce, parmesan cheese and season with salt and pepper. Pour into skillet.
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Bring sauce to a soft boil, simmer 3-4 minutes or until sauce begins to thicken.
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Add the cooked asparagus to sauce and mix into the creamy sauce.
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Sprinkle cheese, close lid on skillet and turn heat down to a med/low. Cook until cheese melts.
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Garnish with herbs and fresh ground pepper, if desired.ENJOY!
- https://valentinascorner.com/asparagus-recipe-in-creamy-mushroom-sauce/