Ultimate Slow Cooker Butter Garlic Asparagus & Mushrooms
This easy slow cooker side dish features tender asparagus and earthy mushrooms coated in rich garlic butter and finished with fresh lemon zest and parsley. It’s a simple yet flavorful vegetable dish perfect for weeknights or elegant dinners.
Equipment
- slow cooker
- cutting board
- chef’s knife
- small mixing bowl for garlic butter
- mixing spoon
Ingredients
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 8 oz mushrooms, sliced (cremini or white button)
- 4 tbsp unsalted butter, melted
- 4 cloves garlic, minced
- salt and freshly ground black pepper, to taste
- 1 lemon, zest and juice
- 1 tbsp fresh parsley, chopped
Instructions
- Trim the asparagus and cut it into 2-inch pieces. Slice the mushrooms evenly so they cook at the same rate.
- Melt the butter in a small bowl and stir in the minced garlic, salt, and pepper until combined.
- Place the asparagus and mushrooms into the slow cooker. Pour the garlic butter over the vegetables and toss gently to coat.
- Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours until the asparagus is tender and the mushrooms are soft.
- Squeeze fresh lemon juice over the vegetables, add lemon zest, and sprinkle with chopped parsley. Stir gently and serve warm.
Notes
For a dairy-free option, replace butter with olive oil or ghee. Portobello or shiitake mushrooms can be used for deeper flavor. For extra richness, sprinkle Parmesan before serving. To boost flavor, stir in a little fresh thyme or rosemary, or reserve half the garlic and add it during the last 30 minutes of cooking.
Nutrition
Calories: 120kcalCarbohydrates: 6gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 180mgPotassium: 320mgFiber: 2gSugar: 2gVitamin A: 900IUVitamin C: 12mgCalcium: 40mgIron: 1.5mg
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