Grilled Asparagus in a Creamy Balsamic Mushroom Sauce

Grilled Asparagus in a Creamy Balsamic Mushroom Sauce

Smoky grilled asparagus topped with a creamy mushroom sauce with a hit of tangy balsamic vinegar!

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ingredients

For the creamy balsamic mushroom sauce:

• 2 tablespoons oil
• 1 small onion, sliced
• 1 pound mushrooms, sliced
• 3 cloves garlic, chopped
• 2 teaspoons thyme, chopped (or 1/2 teaspoon dried thyme)
• 2 tablespoons flour (rice flour for gluten-free)
• 1/2 cup vegetable broth or chicken broth
• 2 tablespoons balsamic vinegar
• 3 tablespoons heavy/whipping cream
• 1/4 cup parmigiano reggiano (parmesan), grated
• salt and pepper to taste

For the grilled asparagus:

• 1 1/2 pounds asparagus, trimmed
• 1 tablespoon oil
• salt and pepper to taste

directions

For the creamy balsamic mushroom sauce:

1. Heat the oil in a pan over medium heat-high, add the onions and mushrooms and cook until the mushrooms release their liquids and it’s absorbed, about 10-15 minutes.
2. Add the garlic, thyme and flour and cook for a minute.
3. Add the broth and deglaze the pan.
4. Add the vinegar and cream, bring to a boil, reduce the heat and simmer until it thickens, about 2 minutes, before mixing in the cheese removing from the heat.
5. Season with salt and pepper to taste.

For the grilled asparagus:

6. Toss the asparagus spears in the oil, salt and pepper and grill over medium-high heat until crisp-tender and slightly charred.
7. Serve topped with the creamy balsamic mushroom sauce and enjoy!

Nutrition Facts: Calories 222, Fat 14.4g (Saturated 4g, Trans 0), Cholesterol 20mg, Sodium 177mg, Carbs 17g (Fiber 5g, Sugars 7g), Protein 10g

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