Asparagus With Mushroom Cream Sauce

• 2 cups Water
• 1 pound Fresh Asparagus - Trimmed
• 2 whole Carrots, Peeled And Julienned
• 1-1/2 teaspoon Sea Salt, Divided
• Black Pepper
• 1/2 cups Onion, Chopped
• 5 whole White Button Mushrooms, Sliced
• 1 Tablespoon Minced Garlic
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1 teaspoon Lemon Pepper
• 1 cup Chicken Broth
• 3 Tablespoons Dried Parsley
• 2 Tablespoons Vinegar
• 1 teaspoon Minced Dill Weed
• 1 cup Sour Cream

1. In a large cooking pot, steam asparagus and carrots over boiling water. Boil 5-7 minutes until tender. Sprinkle with 1 teaspoon sea salt and pepper to taste; set aside.
2. Meanwhile, in a large skillet, saute onion, mushrooms, and garlic in melted butter until tender. Stir in the flour, lemon-pepper, and remaining 1/2 teaspoon salt. Blend well. Gradually stir in broth. Add parsley, vinegar, and dill weed. Bring to a boil. Cook for 2-3 minutes until thickened.
3. Reduce heat and stir in sour cream. Arrange asparagus and carrots on plates and top with cream sauce.
4. Serves 4-6. Delicious!

water, carrots, salt, black pepper, onion, white button mushrooms, garlic, butter, flour, lemon pepper, chicken broth, parsley, vinegar, dill, sour cream

Taken from tastykitchen.com/recipes/sidedishes/asparagus-with-mushroom-cream-sauce/ (may not work)