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Roasted asparagus drizzled with a creamy mushroom sauce, dairy-free and AIP-friendly, served on a farmhouse-style plate.
Sherryl Jenkins's avatarSherryl Jenkins

Asparagus with Mushroom Cream Sauce (AIP-Friendly, Elegant & Easy)

This asparagus with mushroom cream sauce is creamy, savory, dairy-free, and AIP-friendly, made with simple ingredients you already have in your tiny kitchen. Roasted asparagus gets topped with a silky coconut-milk mushroom sauce seasoned with thyme and sage for a cozy, restaurant-quality side that pairs beautifully with chicken, steak, or seafood.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American (Comfort Food, AIP-Friendly, Dairy-Free, Gluten-Free)
Ingredients Equipment Method Notes

Ingredients
  

For the Asparagus
  • 1 lb asparagus, woody ends trimmed
  • 1 ½ tbsp olive oil or avocado oil
  • ½ tsp sea salt
  • ¼ tsp garlic powder (omit for strict AIP)
  • ¼ tsp onion powder
  • Fresh cracked pepper (omit for AIP)
For the Mushroom Cream Sauce
  • 1 tbsp olive oil or ghee (AIP: use coconut oil or olive oil)
  • 1 cup finely chopped mushrooms (cremini or button)
  • 2 tbsp finely chopped onion
  • 1–2 cloves garlic, minced (optional; omit for strict AIP)
  • ⅔ cup full-fat coconut milk (shake can before opening)
  • ½ tsp dried thyme
  • ¼ tsp dried sage (optional but delicious)
  • ½ tsp sea salt
  • 1 tsp arrowroot or tapioca flour (AIP OK)
  • 2 tsp cold water (for slurry)

Equipment

  • Baking sheet or air fryer
  • Parchment paper
  • Small skillet
  • Wooden spoon or silicone spatula
  • Small bowl for arrowroot slurry
  • Measuring cups & spoons
  • Sharp knife & cutting board

Method
 

Roast the asparagus
  1. Preheat oven to 400°F (or air fryer to 380°F).
  2. Lay asparagus on a parchment-lined baking sheet.
  3. Drizzle with olive oil and sprinkle with salt, onion powder, and garlic powder (if using).
  4. Toss to coat.
  5. Roast 12–15 minutes, depending on thickness, until vibrant green and lightly caramelized.
Make the Mushroom Cream Sauce
  1. Heat olive oil (or ghee) in a small skillet over medium heat.
  2. Add mushrooms and onions. Sauté 4–5 minutes, until softened and lightly browned.
  3. Add garlic (if using) and cook another 30 seconds.
  4. Stir in the coconut milk, thyme, sage, and salt. Bring to a gentle simmer.
  5. In a separate small bowl, whisk arrowroot/tapioca with cold water to make a slurry.
  6. Stir the slurry into the pan and simmer 1–2 minutes, until thickened into a silky sauce.
  7. Taste and adjust salt.
Serve
  1. Transfer roasted asparagus to a serving plate.
  2. Spoon the mushroom cream sauce generously over the top.
  3. Garnish with a pinch of extra thyme or parsley (optional).

Notes

Macros (per serving — estimated)

Based on 4 servings, AIP ingredients:
  • Calories: ~115
  • Protein: 3g
  • Carbs: 9g
  • Fat: 8g
  • Fiber: 2g
  • Sugars: 3g