You’d be surprised at this taste! My entire family loved it
This recipe delivers tender-crisp asparagus and savory mushrooms with a rich, buttery garlic flavor. The slow cooker does all the work, making it a perfect side dish for a busy weeknight.
ADVERTISEMENT
Ingredients:
| Ingredient | Quantity |
|---|---|
| Asparagus | 1 pound, trimmed and cut into 2-inch pieces |
| Mushrooms | 8 ounces, sliced |
| Butter, melted | 4 tablespoons |
| Garlic, minced | 4 cloves |
| Salt | 1 teaspoon |
| Black Pepper | 1/2 teaspoon |
| Lemon | 1 (zested and juiced) |
| Parsley, chopped | 1 tablespoon (fresh) |
Instructions:
- Combine vegetables: Place the asparagus and mushrooms in the slow cooker.
- Make butter mixture: In a small bowl, combine the melted butter, minced garlic, salt, and black pepper.
- Coat vegetables: Pour the butter mixture over the vegetables in the slow cooker, tossing gently to coat everything well.
- Cook: Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, or until the vegetables are tender.
- Finish and serve: Before serving, squeeze the lemon juice over the vegetables and sprinkle with lemon zest and fresh parsley.
Enjoy!
ADVERTISEMENT
