Best 19 Easy Creamy Chops Asparagus And Mushrooms Recipes

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If you are looking for an easy and delicious meal that is sure to impress your family and friends, then you need to try this creamy chops asparagus and mushrooms recipe. This dish is made with just a few simple ingredients that you probably already have in your kitchen. In just a few minutes, you can have a delicious and satisfying meal that is perfect for a weeknight dinner or a special occasion.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN ASPARAGUS AND MUSHROOMS



Asian Asparagus and Mushrooms image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 0

Steps:

  • Cut 1 bunch asparagus into thirds. Heat 2 teaspoons sesame oil in a skillet over medium heat. Cut a 1-inch piece ginger into matchsticks, add to the skillet and cook, stirring, 1 minute. Add 3 cups quartered shiitake mushroom caps and 1 sliced garlic clove and cook, stirring, 2 minutes. Add the asparagus and 1/3 cup water; bring to a boil, cover and cook until crisp-tender, 3 minutes. Add 1 tablespoon each soy sauce and butter; cook, stirring, 1 minute. Season with salt and pepper.

CREAMY MUSHROOM AND ASPARAGUS PASTA (GF)



Creamy Mushroom and Asparagus Pasta (GF) image

Creamy mushroom and asparagus pasta that's entirely gluten-free and requires just 30 minutes to prepare! A hearty, quick, and flavorful plant-based meal.

Provided by Minimalist Baker

Categories     Entree

Time 30m

Number Of Ingredients 14

1 Tbsp olive oil
4 cloves garlic, minced
1 cup thinly sliced baby bella or crimini mushrooms
1 1/2 cups roughly chopped asparagus
Sea salt and black pepper to taste
10 ounces gluten-free penne*
2 Tbsp olive oil
6 cloves garlic, minced ((divided))
8 ounces vegan cream cheese*
3/4 cup unsweetened plain almond milk
1/4 cup vegan parmesan cheese
1 Tbsp nutritional yeast
1-2 Tbsp lemon juice
1/4 tsp red pepper flake

Steps:

  • Heat a large skillet over medium-high heat. Once hot, add olive oil (1 Tbsp as original recipe is written), garlic (4 cloves as original recipe is written), mushrooms, and asparagus. Season with a healthy pinch each salt and pepper and stir.
  • Sauté for 3-4 minutes, stirring frequently, until the mushrooms are slightly browned and the asparagus is tender. Remove from skillet and set aside. (If you prefer more tender asparagus, cook longer. If you prefer it with more bite, cook 2-3 minutes.)
  • At this time, bring a large pot of water to a boil and season generously with sea salt. Add pasta and cook according to package instructions, then drain and set aside.
  • Lower heat on the skillet to low and add olive oil (2 Tbsp as original recipe is written) and minced garlic (4 cloves as original recipe is written). Sauté for 2-3 minutes, then remove from heat and set aside.
  • To a blender add remaining raw minced garlic (2 cloves as original recipe is written), sautéed garlic (4 cloves as original recipe is written), vegan cream cheese, almond milk, vegan parmesan cheese, nutritional yeast, lemon juice, red pepper flake, and another healthy pinch sea salt and black pepper.
  • Blend until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more vegan parmesan cheese or nutritional yeast for cheesiness, raw garlic for zing, red pepper flake for heat, lemon juice for acidity/brightness, or salt for saltiness. Mix once more and add back to skillet.
  • Heat the sauce over medium heat to warm until slightly bubbly, then reduce heat to low to keep warm. Stir occasionally.
  • Add cooked drained pasta directly to the sauce along with sautéed asparagus and mushrooms. Toss to coat and enjoy immediately with additional vegan parmesan cheese. Fresh parsley would also make a fresh, colorful garnish.
  • Best when fresh, though leftovers keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of almond milk if it's dried out.

Nutrition Facts : ServingSize 1 serving, Calories 549 kcal, Carbohydrate 64 g, Protein 14.6 g, Fat 26.3 g, SaturatedFat 6.7 g, Sodium 390 mg, Fiber 8.8 g, Sugar 3.2 g

EASY CREAMY CHOPS, ASPARAGUS, AND MUSHROOMS



Easy Creamy Chops, Asparagus, and Mushrooms image

I threw this together one night with ingredients I had on hand, and I have made it about 5 times since! It is a great combination of flavors, and so, so easy! I serve this with steamed rice.

Provided by Manda

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless sirloin pork chops (about 1 lb.)
1/2 medium onion, sliced
1 lb asparagus, cut into thirds
8 ounces fresh mushrooms, sliced
1 (10 3/4 ounce) can condensed cream of celery soup
1 (10 3/4 ounce) can milk
1 teaspoon Worcestershire sauce
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°F.
  • In medium bowl, combine soup, milk, Worcestershire, pepper, garlic powder, and cheddar.
  • Place enough soup mixture in baking pan to cover bottom (I use square 9x9-inch pan).
  • Place pork chops in baking pan, and add onions, asparagus and mushrooms.
  • Pour remaining soup mixture over top.
  • Bake, uncovered, for 45 minutes, stirring occasionally (I flip the chops over about halfway through cooking).
  • If top becomes too brown, cover with aluminum foil.

MUSHROOM ASPARAGUS GALETTES



Mushroom Asparagus Galettes image

Provided by Food Network

Time 3h25m

Yield 6 galettes

Number Of Ingredients 19

8 ounces all-purpose flour, plus more for dusting
3 ounces cornmeal
3/4 teaspoon kosher salt
7 1/2 ounces cold unsalted butter, cut into 1/2-inch pieces
3 ounces ice-cold water
2 ounces sour cream
12 ounces asparagus, trimmed and cut on the bias into 1-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
12 ounces mushrooms, cut into 1/4-inch slices
8 ounces cream cheese, softened
1/4 cup heavy cream, plus 2 tablespoons for the egg wash
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon lemon juice
1/8 teaspoon ground cumin
1/8 teaspoon dried thyme leaves
1 large egg
Maldon salt

Steps:

  • For the dough: Combine the flour, cornmeal, salt and butter in a food processor and pulse until the butter forms pea-size or smaller pieces. Transfer the flour mixture to a stand mixer fitted with the paddle attachment. Whisk the water into the sour cream in a small bowl. With the mixer on low speed, slowly add the sour cream mixture and mix until a dough comes together. Divide the dough into 6 equal pieces and form into discs. Cover and refrigerate for at least 2 hours.
  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • For the filling: Season the asparagus with salt and pepper and toss with 1 tablespoon of the olive oil. Roast on a baking sheet for 5 minutes and then set aside. Season the mushrooms with salt and pepper and toss with the remaining 2 tablespoons olive oil. Roast on a baking sheet for about 10 minutes. Let cook and then combine with the asparagus in a medium bowl. Reduce the oven temperature to 400 degrees F.
  • Blend the cream cheese with the 1/4 cup cream on low speed in a stand mixer fitted with the paddle attachment. Add the garlic, pepper flakes, lemon juice, cumin and thyme and blend until combined.
  • Whisk together the egg, 2 tablespoons heavy cream and a pinch of salt. Set the egg wash aside. Lightly dust a work surface and roll each of the chilled discs of dough into 6-inch rounds. Spread about 1/8 cup of the cream cheese mixture into a 3-inch circle in the center of each round. Top with one-sixth of the asparagus and mushrooms, forming a heaping pile. Pleat the dough around the vegetables to frame them. Brush the dough with the egg wash and sprinkle it with Maldon salt.
  • Transfer the galettes to the prepared baking sheet and bake until the crust is golden brown, about 20 to 25 minutes.

PORK CHOPS WITH ASPARAGUS AND MUSHROOMS



Pork Chops With Asparagus and Mushrooms image

This is a very easy dish to make. The mushrooms and asparagus really add to the flavor of the pork chops!

Provided by Christine Bettiga

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless pork chops, 3/4 inch thick
1 bunch fresh asparagus
2 garlic cloves, finely minced
2 tablespoons extra virgin olive oil
2 tablespoons Worcestershire sauce
1 1/2 teaspoons cornstarch
1/4 cup white wine
6 ounces sliced fresh mushrooms
1 (14 ounce) can beef broth
4 shallots, minced
1/2 teaspoon thyme
salt
pepper

Steps:

  • In a skillet brown pork chops on both sides in olive oil (2-3 minutes).
  • Remove chops from skillet, keep warm.
  • Add white wine, garlic, onion, spices and Worcestershire sauce to skillet, stir constantly.
  • Once onion and garlic are soft, add beef broth and place pork chops in skillet.
  • Cook on medium low for approximately 30 minutes covered.
  • Add asparagus and mushrooms, cover and cook 8-10 minutes.
  • Thicken sauce with cornstarch and serve over egg noodles or rice.
  • If you need more liquid, add more beef broth or wine to sauce.

ASPARAGUS WITH MUSHROOMS



Asparagus with Mushrooms image

This side dish is not fussy, but looks and tastes special. People say it's delicious.-Betty Jean Nichols, Eugene, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 teaspoons ground ginger
2 tablespoons canola oil
3 cups sliced fresh mushrooms
1 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.

Nutrition Facts : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CREAM OF ASPARAGUS AND MUSHROOM SOUP



Cream of Asparagus and Mushroom Soup image

We are a soup-eating family and this version was the result of finding asparagus on sale for 99-cents a pound and needing to use some shitake mushrooms while they were still good. My husband says it's his new favorite. I hope you enjoy it, too! Like all recipes, feel free to adjust ingredients to your own taste. This is a fast...

Provided by Julie Jarrell Bailey

Categories     Cream Soups

Time 30m

Number Of Ingredients 13

1-1/2 to 2 lb fresh asparagus, chopped
1/2 sweet onion, chopped
3.2 oz shitake mushroom*, chopped
2 Tbsp lemon juice
2 tsp garlic, minced
3 c chicken broth (use vegetable broth to make this a vegetarian dish)
1 c heavy cream
salt & pepper to taste
1 Tbsp balsamic glaze (optional)
1-1/2 Tbsp olive oil
1 Tbsp butter
1 dash(es) herbs to garnish, dill weed and basil (optional)
1 tsp sour cream garnish (optional)

Steps:

  • 1. Remove about one-inch bottom of stem then chop the asparagus. Rinse in a colander and allow to drain. Set aside.
  • 2. Heat butter and olive oil in heavy pan over medium-high temperature. Add chopped onion and stir for one or two minutes. Reduce heat to medium, stirring for about three-minutes. Add chopped mushroom*, garlic, salt and pepper, continuing to stir for a few more minutes until onion is tender and translucent (five or six minutes total). [*NOTE: I prefer shitake mushrooms because they have a nice, beefy consistency. However, use your favorite.]
  • 3. Add the asparagus, lemon juice and one-cup of the chicken stock to the pot. Reduce heat to medium-low setting. Cover pot and continue cooking about 15-minutes until asparagus is tender.
  • 4. Add remainder of chicken stock and one-half cup of the heavy cream to the pot. Taste test to determine if you want to add more salt or pepper.
  • 5. Insert immersion blender into mixture and mix until all ingredients are creamy-smooth texture. ADD remainder of heavy cream and stir.
  • 6. Serve hot. OPTIONAL: Garnish with one or more of the following: Dash of dill weed, dash of basil, teaspoon of sour cream, drizzle of balsamic glaze.

SAUTéED ASPARAGUS AND MUSHROOMS



Sautéed Asparagus and Mushrooms image

Fresh asparagus and cremini mushrooms are sauteed together for a quick and easy side dish.

Provided by VirginiaWillis

Categories     Asparagus Side Dishes

Time 20m

Yield 4

Number Of Ingredients 6

1 pound fresh asparagus
1 tablespoon refined coconut oil
8 ounces sliced cremini mushrooms
1 clove garlic, minced
flaky sea salt to taste
ground black pepper to taste

Steps:

  • Trim stem ends from asparagus, then cut spears into 1 1/2-inch pieces.
  • Heat refined coconut oil in a large skillet over medium heat. Add cremini mushrooms; cook, stirring occasionally, until just tender, 8 to 10 minutes. Stir in asparagus; cook until bright green and tender, 3 to 5 minutes. Add garlic in the last minute of cooking. Season with flaky salt and black pepper.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 6.5 g, Fat 3.5 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 24.3 mg

CREAMY ASPARAGUS SOUP WITH MUSHROOMS



Creamy Asparagus Soup With Mushrooms image

This is from one of my Food and Wine cookbooks. It is very easy to make and freezes well. Feel free to omit the mushrooms if you want. Make a big batch of this when asparagus is in season and freeze individual servings of it. YUM!

Provided by dicentra

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
10 ounces fresh shiitake mushrooms, sliced (or 1/2 pound white mushrooms)
2 teaspoons salt
1/4 teaspoon black pepper
1 large onion, chopped
1 quart water
1 quart chicken broth
1/3 cup long grain rice
2 lbs asparagus, trimmed and cut into 1 inch pieces

Steps:

  • In a large pot, heat 2 T oil over moderate heat. Add the mushrooms, ¼ t salt and the pepper and cook, stirring occasionally, until the mushrooms are golden; about 5 minutes.
  • Remove the mushrooms and set aside. Reduce the heat to low and add another tablespoon of oil to the pot.
  • Add the onion and cook, stirring occasionally, until translucent; about 5 minutes.
  • Add the water, broth, rice, and the remaining salt to the pot. Bring to a boil.
  • Continue boiling for 10 minutes, stirring occasionally.
  • Add the asparagus. Cook until tender; about 5 minutes.
  • Using a hand blender or food processor, puree the soup until smooth.
  • Return the soup to the pot and add the reserved mushrooms.

Nutrition Facts : Calories 289.8, Fat 12.3, SaturatedFat 2, Sodium 1967.5, Carbohydrate 36.6, Fiber 6.8, Sugar 8.2, Protein 12.9

ASPARAGUS AND MUSHROOM CASSEROLE



Asparagus and Mushroom Casserole image

A fresh twist on the holiday casserole my mom always made.

Provided by hembrees

Categories     Main Dish Recipes     Casserole Recipes

Time 1h

Yield 6

Number Of Ingredients 10

1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces
1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
¼ onion, thinly sliced
1 (4 ounce) packet saltine crackers, crushed
1 cup shredded sharp Cheddar cheese
¼ teaspoon ground black pepper
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup milk
½ cup coarsely chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 1 1/2-quart baking dish.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 5 to 8 minutes.
  • Heat olive oil in a large skillet; cook and stir mushrooms and onion until the mushrooms have given off their liquid, 5 to 8 minutes. Stir in the asparagus, tossing vegetables just until hot. Remove from heat.
  • Mix saltine cracker crumbs, sharp Cheddar cheese, and black pepper together in a bowl; spread half the mixture into the bottom of the prepared baking dish.
  • Spoon the asparagus mixture over the crumb mixture.
  • Whisk the cream of mushroom soup and milk together in a bowl until smooth, and pour the soup mixture over the asparagus mixture.
  • Spread the remaining crumb-cheese mixture over the casserole and sprinkle with pecans.
  • Bake in the preheated oven until the casserole is bubbling, about 30 minutes.

Nutrition Facts : Calories 336.3 calories, Carbohydrate 27 g, Cholesterol 21.4 mg, Fat 21.2 g, Fiber 3.7 g, Protein 12 g, SaturatedFat 6.2 g, Sodium 700 mg, Sugar 4.6 g

CREAM OF ASPARAGUS AND MUSHROOM SOUP



Cream of Asparagus and Mushroom Soup image

I was on a work trip in Oklahoma City several years ago and had a delicious bowl of cream of asparagus soup at a cute cafe, and I spent a year trying to recreate my own version of this heart-warming soup. With the collaboration of my family's ideas, I have come up with a version of soup that I serve for our formal holiday meals as a starter course.

Provided by Kristy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 12

3 slices bacon
1 tablespoon bacon drippings
¼ cup butter
3 stalks celery, chopped
1 onion, diced
3 tablespoons all-purpose flour
6 cups chicken broth
1 potato, peeled and diced
1 pound fresh asparagus, tips set aside and stalks chopped
salt and ground black pepper to taste
1 (8 ounce) package sliced fresh mushrooms
¾ cup half-and-half cream

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon of bacon drippings.
  • Melt butter with drippings in a saucepan over medium heat.
  • Cook and stir celery and onion in the saucepan until onion is translucent, about 4 minutes.
  • Whisk flour into the mixture and cook for 1 minute.
  • Whisk in chicken broth and bring to a boil.
  • Add potato and chopped asparagus stalks, reserving the asparagus tips for later. Season with salt and ground black pepper.
  • Reduce heat and simmer for 20 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms give up their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed.
  • Stir mushrooms, asparagus tips, and half-and-half cream to pureed soup. Cook until thoroughly heated.
  • Garnish soup with crumbled bacon.

Nutrition Facts : Calories 155 calories, Carbohydrate 12.7 g, Cholesterol 27.4 mg, Fat 10 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 5.8 g, Sodium 144.9 mg, Sugar 2.6 g

ROASTED ASPARAGUS AND MUSHROOMS



Roasted Asparagus and Mushrooms image

I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??

Provided by leo67

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 6

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed
½ pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
  • Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g

ASPARAGUS WITH CREAMY MUSHROOM DRESSING



Asparagus with Creamy Mushroom Dressing image

Categories     Mushroom     Side     Vegetarian     Quick & Easy     Asparagus     Spring     Chill     Tarragon     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 7

3 pounds (about 3 bunches) asparagus, bottoms trimmed
1/2 pound mushrooms, very thinly sliced
3 tablespoons fresh lemon juice
1/2 cup whipping cream
2 tablespoons Dijon mustard
1/3 cup olive oil
1 teaspoon packed chopped fresh tarragon or 1/2 teaspoon dried

Steps:

  • Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse under cold water. Drain; pat asparagus dry. (Can be prepared 1 day ahead. Wrap in paper towels and plastic bags; refrigerate.)
  • Toss mushrooms with lemon juice in medium bowl; season with salt and pepper. Whisk cream and mustard in small bowl to blend; gradually whisk in oil. Let mushroom mixture and dressing stand 30 minutes or cover and refrigerate up to 2 hours.
  • Arrange asparagus on platter. Whisk tarragon into dressing. Drain mushrooms well and return to bowl. Mix in dressing. Season to taste with salt and pepper. Spoon mushroom dressing over asparagus and serve.

EASY PORK CHOPS WITH CREAM OF MUSHROOM SOUP



Easy Pork Chops with Cream of Mushroom Soup image

We love this pork chop recipe.

Provided by Becky Lemcke Thompson

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h20m

Yield 6

Number Of Ingredients 8

all-purpose flour
salt and ground black pepper to taste
6 pork loin chops, 1/2 inch thick
1 tablespoon vegetable oil, or as needed
1 (10.75 ounce) can cream of mushroom soup
1 cup water
½ (6 ounce) can french-fried onions, divided
½ cup sour cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix together flour, salt, and pepper in a rimmed plate. Dredge pork chops in flour mixture; shake off excess.
  • Heat oil in a large skillet over medium-high heat. Add pork chops and cook, turning halfway, until browned on both sides, about 2 minutes per side. Place chops in an 11x17-inch baking dish.
  • Stir canned soup and water together in a small bowl until well blended. Pour over pork chops and sprinkle with 1/2 of the fried onions.
  • Cover and bake in the preheated oven until bubbling, about 50 minutes. Stir in sour cream and top with remaining onions.
  • Return to the oven and bake, uncovered, until sauce is hot, about 10 minutes more.

Nutrition Facts : Calories 421 calories, Carbohydrate 14.2 g, Cholesterol 71.5 mg, Fat 28.3 g, Fiber 0.1 g, Protein 25.4 g, SaturatedFat 9.8 g, Sodium 529.6 mg, Sugar 0.8 g

SAUTEED ASPARAGUS WITH MUSHROOMS



Sauteed Asparagus with Mushrooms image

Look no further for a quick and easy sauteed asparagus recipe. This dish gets a little extra kick from Greek seasoning. - Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1 tablespoon bacon drippings or olive oil
1 package (8 ounces) frozen asparagus spears, thawed
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 tablespoons sliced almonds, toasted
1 to 2 teaspoons Greek seasoning

Steps:

  • In a large skillet, heat drippings over medium-high heat. Add asparagus, mushrooms and onion; cook and stir until tender, 10-12 minutes. Sprinkle with almonds and Greek seasoning; heat through.

Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 252mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges

ROASTED ASPARAGUS & MUSHROOMS



Roasted Asparagus & Mushrooms image

Make and share this Roasted Asparagus & Mushrooms recipe from Food.com.

Provided by CookingONTheSide

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb fresh asparagus, trimmed
2 cups fresh mushrooms, cut in half (button and or or cimini)
4 garlic cloves, sliced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons butter, melted

Steps:

  • Heat oven to 425 degrees F.
  • Arrange asparagus and mushrooms on aluminum foil-lined 15x10x1-inch jelly roll pan.
  • Sprinkle garlic, salt and pepper on top.
  • Drizzle melted butter over vegetables.
  • Bake, stirring occasionally, for 15-20 minutes or until vegetables are tender and lightly browned.
  • Serve immediately.

CREAMED ASPARAGUS AND MUSHROOMS



Creamed Asparagus and Mushrooms image

This is a decadent way to enjoy sauteed mushrooms with your asparagus. The tastes go together beautifully.

Provided by Axe1678

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb asparagus
1/2 lb fresh mushrooms, sliced
1/4 cup butter
1 tablespoon olive oil
1 cup milk
6 tablespoons flour
2 teaspoons salt
1 teaspoon pepper
3 garlic cloves, sliced (optional)

Steps:

  • In a large sauce pan, melt butter and add olive oil. The oil will keep the butter from turning brown and burning.
  • Cut asparagus into approximately 1" lengths and add to pan.
  • Add mushrooms.
  • Saute until mushrooms are dark and asparagus is fork tender.
  • Add flour to the milk and whisk until there are no lumps.
  • Add the milk mixture and the salt and pepper to the pan.
  • Cook until thick, stirring constantly.

Nutrition Facts : Calories 250.7, Fat 17.7, SaturatedFat 9.3, Cholesterol 39, Sodium 1293.4, Carbohydrate 18.3, Fiber 3.2, Sugar 2.5, Protein 7.8

ASPARAGUS MUSHROOM QUICHE



Asparagus Mushroom Quiche image

Nothing says Mother's Day like a quiche. The buttery crust and fresh fillings-in this case, spring favorites asparagus, mushrooms and onion-show Mom how much you care. But don't be intimidated: A super-easy refrigerated pastry makes this recipe a cinch to put together. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie pastry
1 pound fresh asparagus, cut into 1-inch pieces
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 tablespoons butter
3 large eggs
1-1/3 cups heavy whipping cream
2 teaspoons minced fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Unroll pastry into a 9-in. deep-dish pie plate; flute edges., Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender., In a large skillet, saute onion and mushrooms in butter until tender. Stir in asparagus. Transfer to crust. In a small bowl, whisk the eggs, cream, basil, salt and pepper; pour over top., Bake at 375° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 326 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 313mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

PORK CHOPS WITH SOUR CREAM AND MUSHROOM SAUCE



Pork Chops with Sour Cream and Mushroom Sauce image

Very easy and delicious. This recipe makes is own gravy and can be served with mashed potatoes or over rice.

Provided by JerJer

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 1h10m

Yield 6

Number Of Ingredients 3

6 pork chops
1 pint sour cream
2 (10.75 ounce) cans condensed cream of mushroom soup

Steps:

  • Brown chops in skillet. Remove chops from skillet and drain grease. Put chops back in skillet and pour sour cream and soup over them. Let simmer for 1 hour, turning every 15 minutes or so.

Nutrition Facts : Calories 365.7 calories, Carbohydrate 10.1 g, Cholesterol 70.8 mg, Fat 28.3 g, Protein 17.8 g, SaturatedFat 13.7 g, Sodium 717.1 mg, Sugar 1.6 g

Tips:

  • Choose the right pork chops: Look for bone-in pork chops that are at least 1 inch thick. This will help ensure that they stay juicy and flavorful during cooking.
  • Use a heavy skillet: A heavy skillet will help to evenly distribute the heat and prevent the pork chops from sticking.
  • Sear the pork chops over high heat: This will create a nice crust on the outside of the chops and help to lock in the juices.
  • Reduce the heat and cook the pork chops until they are cooked through: The internal temperature of the pork chops should be 145 degrees Fahrenheit.
  • Let the pork chops rest before serving: This will allow the juices to redistribute throughout the chops, making them even more tender and flavorful.
  • Serve the pork chops with your favorite sides: Some good options include mashed potatoes, roasted vegetables, and a simple salad.

Conclusion:

Pork chops are a versatile and delicious cut of meat that can be cooked in a variety of ways. This recipe for Creamy Chops, Asparagus, and Mushrooms is a simple and flavorful dish that is perfect for a weeknight meal. The pork chops are seared until golden brown and then simmered in a creamy sauce with asparagus and mushrooms. The result is a tender and juicy pork chop that is packed with flavor. Serve this dish with your favorite sides for a complete and satisfying meal.

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