Cooktop Cove: Think vegetables are too much trouble? This easy side will change your mind
By Robin Donovan
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.
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.