Grilled Asparagus in a Creamy Balsamic Mushroom Sauce

This grilled asparagus in a creamy balsamic mushroom sauce is my what I am currently
obsessed with and it's a great example of how well the two work together! The recipe is pretty easy with you simply needing to cook the asparagus and make the mushroom sauce to serve on top of it. I like to grill the asparagus during the spring and summer because it's always nice to fire up the grill for some out door cooking and grilling it also adds a nice hint of smokiness to the asparagus that is simply divine! The mushroom sauce is really easy with onions, garlic and thyme in addition to the mushrooms and the sauce is made with a base of broth, a touch of cream and cheese and of course the balsamic vinegar. The cream and cheese make the sauce nice and creamy and a little sweet and the tangy balsamic vinegar is the perfect balance to it!

Grilled Asparagus in a Creamy Balsamic Mushroom Sauce

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

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!

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