I love this incredibly easy recipe for pan-cooked Asparagus with Garlic Mustard Sauce. They’re topped with buttery mushrooms too!
This is one of those side dishes I really look forward to making (and eating!) I’m sure it’s because I really like asparagus a lot, but also because I really love mushrooms too! It’s a simple side dish recipe, and it’s delicious to serve with tonight’s dinner!
- fresh mushrooms
- country-style Dijon mustard
- minced garlic
- salt and pepper
It’s okay to use regular Dijon mustard in place of country style Dijon mustard. Use any kind of mushrooms you’d like. Or… if you’re not into mushrooms, it’s okay to leave them out and just make the sauce without mushrooms.
How to make Asparagus with Garlic Mustard Sauce:
Steam the asparagus in a large skillet by covering them with water and boiling until crisp-tender. This will take 3 to 5 minutes. Then drain the asparagus and return them to the skillet.
Add the remaining ingredients, let the butter melt, and cook until the mushrooms are softened. This will take another 3 to 4 minutes.
How to trim asparagus:
It’s important to trim asparagus because the ends are tough and woody, and you don’t want to eat that part of the asparagus.
The best way to trim asparagus is also the most obvious way: with a chef’s knife and cutting board. Line up all of the spears in a row and slice off the ends all at once. You should cut right where the stalks turn from white into green.
Serve asparagus topped with the sauce. There will be plenty of fresh mushrooms and a buttery mustard sauce to drizzle on top.
If you’re feeling like you just want veggies for dinner, this is so delicious served with steamed rice or a baked potato. Use the sauce eat with the rice or potato. And it’s excellent served with roasted chicken or roast beef too. Enjoy!
Here are a few more vegetable side dish recipes you might like to try:
- Lemon Brussels Sprouts with Pancetta and Thyme
- Smothered Yellow Squash with Basil
- Sautéed Cabbage
- Green Beans with Caramelized Shallots
- Roasted Winter Squash with Brown Butter and Sage
- Shredded Parmesan Brussels Sprouts
Asparagus with Garlic Mustard Sauce
- 1 pound asparagus, trimmed
- ¼ cup (½ stick) butter
- 2 cups sliced fresh mushrooms
- 2 tablespoons country-style Dijon mustard
- ½ teaspoon minced fresh garlic
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon salt
- In a 10-inch skillet, add the asparagus; add enough water to cover. Bring to a full boil. Cook over medium-heat until asparagus are crispy tender (3 to 5 min.) Drain; return to skillet.
- Add the remaining ingredients to the skillet, pushing the asparagus to the side just until the butter has melted. Cook over medium heat, stirring occasionally, until heated through and the mushrooms have softened (3 to 4 minutes).
- If you are preparing this recipe as gluten-free, be sure to use a brand of mustard that is known to be GF.