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The Easiest, Tastiest Side You’ll Make All Week
You know, some days I wonder if my slow cooker knows me better than I know myself. I’ll toss a few things in there in the morning — half awake, hair still wet, coffee cup in hand — and by the time I stumble back in the door after a long day of work and errands and goodness knows what else… dinner’s just done. The house smells warm and inviting, like someone’s been here taking care of things all day.
This butter garlic asparagus and mushrooms is exactly that kind of dish. I swear, it tastes like I fussed for hours, but I didn’t. And that’s my kind of weeknight win — fresh veggies, real butter, plenty of garlic, and a squeeze of bright lemon at the end to wake everything up. Sometimes simple is just better, isn’t it?
Why You’ll Love This Recipe
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Practically zero babysitting — let the slow cooker do its thing while you do yours.
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Rich, buttery flavor with that garlicky kick we all secretly want more of.
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Fresh lemon zest makes the whole thing sing (trust me, don’t skip it).
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Pairs nicely with pretty much anything — chicken, steak, or even just a hunk of bread.
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You’ll probably want to stand over the slow cooker and eat it straight out of the pot. No judgment here.
Here’s What You’ll Need
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1 pound asparagus, trimmed up and cut into 2-inch pieces (bite-sized, nothing fancy)
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8 ounces mushrooms, sliced — white button or cremini, whatever’s good at the store
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4 tablespoons butter, melted (the good stuff, if you have it — makes a difference)
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4 cloves garlic, minced (I usually add an extra clove — who’s counting?)
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 lemon, both zest and juice — gives it that bright little zip
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1 tablespoon fresh parsley, chopped up for a pretty finish
Directions — Let’s Walk Through It
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Pile in the veggies: Drop the asparagus and mushrooms right into your slow cooker. Give it a little shake so everything’s cozy in there.
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Mix up the butter magic: In a small bowl, stir together the melted butter, minced garlic, salt, and pepper. It’ll smell so good already — I dare you not to stick your finger in for a taste.
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Coat it all: Pour that buttery goodness over the veggies in the slow cooker. Use a big spoon to toss everything around so every piece gets a nice butter bath. Don’t skip this part — it makes a difference.
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Hands off: Pop the lid on, set it on low for 3–4 hours or high for about 1.5–2 hours. Peek once in a while if you like, but you really don’t need to — it’s pretty forgiving. The veggies should be tender but not sad and mushy.
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Finishing touches: Right before serving, squeeze that lemon over the top, sprinkle the zest, and shower it with fresh parsley. Take a second to breathe it in — bright, buttery, garlicky goodness.
How to Serve It
I love this with a simple roasted chicken — something about the butter and garlic just plays so nicely with crispy chicken skin. If we’re doing steak night, this is a perfect side to balance the richness. And if it’s a meatless Monday, I’ll scoop this right on top of a warm quinoa salad or tuck it next to a fluffy baked potato. Crusty bread on the side is practically a must. And maybe a glass of chilled white wine while you stand at the counter picking at the slow cooker with your fork — just saying.
Got Leftovers?
You might not — it’s that good. But if you do, tuck them into an airtight container and pop them in the fridge for up to 3 days. Warm them gently on the stove with a tiny splash of broth or butter to keep things happy. I’ve even stirred leftovers into scrambled eggs or tucked them in a wrap with some cheese for a quick lunch the next day. Waste not, right?
A Few Fun Twists
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Wine lovers: Add a splash of white wine to the butter mix before pouring it on the veggies — fancy without being fussy.
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Cheese fans: A shower of fresh grated Parmesan right before serving is never the wrong choice.
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Veggie switch-up: No asparagus? Green beans, baby carrots, or even sliced bell peppers work just fine — use what you’ve got.
That’s All from My Kitchen Tonight
If you make this, I hope it buys you a little pocket of calm in your busy day — or at least frees up a few minutes to sit down with a glass of wine before dinner. If you do try it, I’d love to hear how it goes. Did you change it up? Add extra garlic? Forget the parsley and use what you had? I want to know it all — leave me a note below or shoot me a message.
Until next time, keep your slow cooker plugged in and your butter soft. You deserve it.
Slow Cooker Butter Garlic Asparagus and Mushrooms
Ingredients
- 1 pound asparagus trimmed and cut into 2-inch pieces
- 8 ounces mushrooms sliced, white button or cremini
- 4 tbsp butter melted
- 4 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon zest and juice
- 1 tbsp fresh parsley chopped
Instructions
- Place the trimmed asparagus and sliced mushrooms into the slow cooker and give them a little shake to settle.
- In a small bowl, stir together the melted butter, minced garlic, salt, and black pepper.
- Pour the garlic butter mixture over the vegetables in the slow cooker. Toss gently to coat everything well.
- Cover with the lid and cook on LOW for 3–4 hours or on HIGH for 1.5–2 hours, until the veggies are tender but not mushy.
- Just before serving, squeeze the lemon juice over the veggies, sprinkle with zest, and finish with chopped fresh parsley.
Notes
Nutrition