A healthy, homemade lemon-garlic sauce and asparagus cook together…in the slow cooker! This side dish is perfect for your next holiday gathering or family dinner.
I know asparagus is not the 1st thing that comes to mind when you think of slow cooking but trust me, it can be done. No, the asparagus will not be soggy. I get asked that every single time I make asparagus in the slow cooker. Don’t get me wrong, it can get soggy if you over-cook it but that’s with a lot of vegetables. On occasion I’ll post a slow cooker recipe that isn’t set-it-and-forget-it but more set-it-and-watch-it. This is a set-it-and-watch-it recipe. But it’s worth watching in my opinion. Actually, you don’t need to watch it, more so check on it after an hour or so.
The sauce is nice & light, whole 30 approved and paleo. I encourage you to taste it before you pour it into the slow cooker to see if you need more salt & pepper.Print
- 2 lbs asparagus
- Juice of 2 lemons (4–6 tbsp)
- 1/2 cup low-sodium chicken broth or water
- 2 garlic cloves, minced
- 1 tsp basil
- 1 tsp garlic salt
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes
- 1 lemon, sliced
- Add asparagus to the bottom of the slow cooker.
- In a small bowl, mix together sauce ingredients.
- Pour sauce over asparagus.
- Top with sliced lemons.
- Cook HIGH 1-2 hours, LOW 2-4.
Don’t be surprised if your asparagus loses some of its vibrant, bright green color. The slow cooker might have faded the color away but the lemon-garlic flavor will still be there. I used my 3.5-quart Crock-Pot Casserole Crock Slow Cooker but any 3-4 quart will do.
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