1 pound asparagus, trimmed and cut into 2-inch pieces
8 ounces mushrooms, sliced
4 tablespoons butter, melted
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 lemon, zested and juiced
1 tablespoon fresh parsley, chopped
Directions
1. Place the asparagus and mushrooms in the slow cooker.
2. In a small bowl, combine the melted butter, minced garlic, salt, and black pepper.
3. Pour the butter mixture over the vegetables in the slow cooker, tossing gently to coat everything well.
4. Cover and cook on low for 3-4 hours or on high for 1.5-2 hours until the vegetables are tender.
5. Before serving, squeeze the lemon juice over the vegetables and sprinkle with lemon zest and fresh parsley.
Variations & Tips
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