You’d be surprised at this taste! My entire family loved it

Directions

1. Place the asparagus and mushrooms in the slow cooker.
2. In a small bowl, mix the melted butter, minced garlic, salt, and black pepper.
3. Pour the butter mixture over the vegetables in the slow cooker, tossing gently to ensure everything is evenly coated.
4. Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, until the vegetables are tender.
5. Just before serving, drizzle the lemon juice over the vegetables and garnish with lemon zest and fresh parsley.

Variations & Tips

• For a flavorful twist, add a splash of white wine to the butter mixture before pouring it over the veggies.
• Cheese lovers can sprinkle grated Parmesan on top just before serving for an extra layer of richness.
• Feel free to experiment with other vegetables like bell peppers or baby carrots for added color and texture.
• If you prefer a bit of crunch, reduce the cooking time slightly to keep the veggies firmer.

Enjoy this simple yet delicious dish that’s sure to impress!