Think vegetables are too much trouble? This easy side will change your mind

Print this recipe
Both asparagus and mushrooms are made to be eaten with lots of butter and garlic. This easy recipe is a tasty set-it-and-forget-it side dish for a holiday meal or anytime someone wants a simple but delicious vegetable. Both the asparagus and mushrooms get infused with the garlic and bathed in the butter.
You can use any type of fresh mushrooms. If they are small, leave them whole, but if they are large, halve or quarter them. Add a generous pinch of red pepper flakes if you like a bit of spice. A grating of Parmesan cheese just before serving also makes a nice extra touch. Serve this warm straight from the slow cooker.
Advertisement
Cooktop Cove
Slow Cooker Butter Garlic Asparagus with Mushrooms
4
5 minutes
2 hours
2 hours and 5 minutes
1 pound asparagus, woody ends snapped off
1/2 pound button or cremini mushrooms, halved or quartered
3 tablespoons butter, melted
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup water
Arrange the asparagus and mushrooms in a slow cooker.
In a small bowl, stir together the butter, garlic, salt and pepper.
Pour the mixture over the asparagus and mushrooms. Add the water.
Cover the slow cooker and cook on low for 2 hours.
Serve hot.
Advertisement
Resources
Print this recipe

Are you looking for a foolproof salmon recipe that is guaranteed to be a massive hit? This is the one.
September 25   ·  
Advertisement
September 24   ·  
Brussels sprouts are not usually the first vegetable that comes to mind as a family favorite, but this recipe will have everyone asking for more.
March 24   ·  
September 7   ·  
A dish that is generally kept for special occasions.
September 20   ·  
Just 4 ingredients have you sitting down to a supper just like Grandma used to make.
September 19   ·