8 servings

How to Make It

Step 1

Clean mushrooms with damp paper towels or a mushroom brush. Remove stems and chop.

Step 2

Saute mushroom caps and stems in 2 tablespoons butter. Remove from heat; drain. Fill each cap with parsley. Set stems and caps aside.

Step 3

Melt remaining butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add whipping cream and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add salt, pepper, and reserved mushroom stems.

Step 4

Arrange cooked asparagus spears and mushroom caps on an ovenproof serving dish. Pour sauce over asparagus. Sprinkle with cheese. Place under broiler 3 minutes or until lightly browned.

Oxmoor House Homestyle Recipes

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