Ingredients

The following ingredients have 4 Servings
  • 1 lb fresh asparagus
  • 8 oz mushrooms, sliced
  • 8 oz bacon, chopped
  • 1/2 red onion, chopped
  • 2 garlic cloves, minced
  • 1 cup heavy whipping cream
  • 1/2 cup chicken broth
  • 2 Tbsp unsalted butter
  • 2 Tbsp all-purpose flour
  • 1 tsp hot sauce
  • 1 cup mozzarella cheese
  • 1/3 cup parmesan cheese
  • ¼ tsp salt
  • ⅛ tsp ground black pepper

Instruction

  • Trim the ends of the asparagus. Blanch in boiling water for 4-6 minutes, or until desired tenderness is reached. Drain asparagus, cover and set aside.
  • Cut bacon into bite-sized pieces and cook sautee until fully cooked. Remove from skillet.
  • Finely chop onions and slice mushrooms.
  • In the same skillet, over med heat, cook onions and mushrooms in the bacon grease and butter until onions are tender.
  • Once mushrooms are cooked, add bacon back and minced garlic. Saute for a minute.
  • Whisk in the flour until combined.
  • In a small bowl, combine the chicken broth, heavy whipping cream, hot sauce, parmesan cheese and season with salt and pepper. Pour into skillet. 
  • Bring sauce to a soft boil, simmer 3-4 minutes or until sauce begins to thicken.
  • Add the cooked asparagus to sauce and mix into the creamy sauce.
  • Sprinkle cheese, close lid on skillet and turn heat down to a med/low. Cook until cheese melts. 
  • Garnish with herbs and fresh ground pepper, if desired. ENJOY!