Slow Cooker Butter Garlic Asparagus and Mushrooms
This warm and buttery side dish brings together tender asparagus and earthy mushrooms, slow-cooked in a rich garlic butter sauce and brightened up with fresh lemon and parsley. It’s easy enough for a weeknight but special enough for a holiday table.
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
If you love extra garlic, feel free to toss in another clove or two. This dish pairs beautifully with roast chicken or grilled fish.
Nutrition
Calories: 150kcal
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