Spring has sprung! Flowers are blooming, trees are budding, rain is in the forecast every day! 🙂 Hooray! Before we know it, spring vegetables will be here and the farmer’s market will be back in business.
When I was planning Easter dinner, I wanted to have a side dish that screamed SPRING and even though it was a bit too early for any local asparagus, I bought some from the store and made this wonderfully tasty recipe. It’s supposed to have pasta involved, but I left it out, as I just wanted it as a side and was also making mashed potatoes. I have made it with pasta in the past, and it’s delicious.
Roasted Asparagus and Mushrooms with Lemon Cream Sauce
from Our Best Bites
1 lb asparagus, tough ends snapped off
3-4 c whole mushrooms, thickly sliced
5-6 cloves garlic, minced or pressed
1 T lemon zest
1/4 c lemon juice
2 T extra-virgin olive oil
1/4 t coarsely ground black pepper
1/2 t kosher salt
1/4 t Creole or coarse-grain mustard
1 recipe Guiltless Alfredo Sauce
What To Do
Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and set aside.
In a large bowl, combine trimmed asparagus and sliced mushrooms.
Combine the lemon juice, olive oil, garlic, salt, pepper, and mustard. Drizzle over the veggies and toss to combine. Spread the veggies out onto the prepared baking sheet and roast for 20 minutes or until the asparagus is tender but not mushy. Remove from oven and allow to stand for 5-10 minutes.
While the veggies are roasting, prepare the Alfredo sauce. After you’ve added the cheese, add the lemon zest to the sauce.
Plate up the roasted veggies and drizzle sauce on top.
Making this takes some time and preparation, but it’s not hard at all. I highly recommend organizing everything you need ahead of time so everything goes smoothly.
For the lemon zest and juice, I had two smallish lemons and I got enough zest and juice (remember to roll your lemons on the counter with pressure before juicing to get more juice). I zested first, which made it a little slippery when it came to juicing, so be careful!
For the garlic, of course I used my awesome garlic press – how fun to squish the garlic through! (see Handy Kitchen Gadgets)
For the mustard, I just used Dijon mustard – nothing fancy.
You’ll have leftover Alfredo sauce – it stores well in the fridge or freezer. I used our leftover sauce on pasta later in the week.
This is really good and worth the time and effort you put into it. It went really well with ham and mashed potatoes. It’s good mixed in with pasta. It’s just a great Spring dish and I hope you try it out and think so too.