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.