Asparagus are delicious on their own, but paired with this creamy mushroom sauce and you almost feel like you have 2 side dishes. It also doesn’t hurt dipping your steak into any leftover sauce on your plate! As usual we grilled the asparagus which gives it some additional flavor.
Grilled Asparagus in a Creamy Balsamic Mushroom Sauce
(Adapted from Closet Cooking)
For the creamy balsamic mushroom sauce:
2 tablespoons oil
1 small onion, sliced
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 teaspoons thyme, chopped (or 1/2 teaspoon dried thyme)
2 tablespoons flour (rice flour for gluten-free)
1/2 cup vegetable broth or chicken broth
2 tablespoons balsamic vinegar
3 tablespoons heavy/whipping cream
1/4 cup parmigiano reggiano (parmesan), grated
salt and pepper to taste
Heat the oil in a pan over medium heat-high, add the onions and mushrooms and cook until the mushrooms release their liquids and it’s absorbed, about 10-15 minutes.
Add the garlic, thyme and flour and cook for a minute.
Add the broth and deglaze the pan.
Add the vinegar and cream, bring to a boil, reduce the heat and simmer until it thickens, about 2 minutes, before mixing in the cheese removing from the heat. Season with salt and pepper to taste.
For the grilled asparagus:
1 1/2 pounds asparagus, trimmed
1 tablespoon oil
salt and pepper to taste
Toss the asparagus spears in the oil, salt and pepper and grill over medium-high heat until crisp-tender and slightly charred.
Serve topped with the creamy balsamic mushroom sauce and enjoy!
Tip: Make the mushroom sauce the day before and just reheat it when you girl the asparagus.
Option: Garnish with fresh chopped parsley or thyme to taste.
Option: Replace 1/4 cup of the broth with 1/4 cup white wine.
Option: Replace the parmesan with asiago cheese.
Option: Add 1 tablespoon of white miso paste to the sauce.
Option: Add soy sauce to taste instead of salt.
