Slow Cooker Butter Garlic Veggies (Print Version)
# Ingredients:
01 -
1 pound asparagus, trimmed and cut into 2-inch pieces
02 -
8 ounces mushrooms, sliced
03 -
4 tablespoons butter, melted
04 -
4 cloves garlic, minced
05 -
1 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
1 lemon, zested and juiced
08 -
1 tablespoon fresh parsley, chopped
# Instructions:
01 -
Place the asparagus and mushrooms in the slow cooker.
02 -
In a small bowl, combine the melted butter, minced garlic, salt, and black pepper.
03 -
Pour the butter mixture over the vegetables in the slow cooker, tossing gently to coat everything well.
04 -
Cover and cook on low for 3-4 hours or on high for 1.5-2 hours until the vegetables are tender.
05 -
Before serving, squeeze the lemon juice over the vegetables and sprinkle with lemon zest and fresh parsley.
# Notes:
01 -
For a different twist, add a splash of white wine to the butter mixture. A sprinkle of grated Parmesan on top just before serving adds a nice touch. Try adding bell peppers or baby carrots for more color and texture.