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.
Cooktop Cove
Slow Cooker Butter Garlic Asparagus with Mushrooms
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.
Print this recipe

Making this classic favorite was never easier than in this slow cooker recipe
September 20   ·  
September 18   ·  
You really don't even need to measure anything to create this tender, sweet and savory meal. So, let's get started!
September 18   ·  
With the simple, yet absolutely scrumptious, combination of tender ground beef, soft corn tortillas, herbs and freshly grated cheddar cheese, it really is a wonder how you managed without this recipe for so long.
September 10   ·  
September 9   ·  
August 24   ·