ASPARAGUS IN PARMESAN ALFREDO MUSHROOM SAUCE RECIPE
This asparagus recipe with creamy parmesan alfredo sauce, bacon, mushrooms, and mozzarella cheese is perfect for anyone new to cooking! It’s very straightforward and almost impossible to mess up. Pair it with a roasted chicken and warm, buttered buns for a delicious meal.
1 lb fresh asparagus
- 1 tbsp olive oil
- 8 oz bacon, chopped
- 8 oz mushrooms, sliced
- 1/2 onion, chopped
- 2 tbsp minced garlic
- 1 cup heavy whipping cream
- 1/2 cup chicken broth
- 2 tbsp flour
- 1 tsp hot sauce (optional)
- 1/2 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- Salt and pepper, to taste
Preheat oven to 425. Trim the tough ends off the asparagus. Line a baking tray with aluminum foil and drizzle olive oil on top. Add trimmed asparagus. Bake for 15 minutes and set aside.
Meanwhile, chop up the bacon with scissors and cook in a skillet. Remove once fully cooked. Add the sliced mushrooms and onions. Cook in the bacon grease. Add the minced garlic and cooked bacon. Saute for a minute. Add the whipping cream, chicken broth, flour, hot sauce, parmesan cheese, salt, and pepper. Mix together well and bring to a boil. Reduce heat and let simmer on low for 7 minutes. Add the cooked asparagus and stir together well. Top with the mozzarella cheese and serve immediately.