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.
For a different twist, you can add a splash of white wine to the butter mixture before pouring it over the veggies. If you’re a fan of cheese, a sprinkle of grated Parmesan on top just before serving adds a nice touch. You can also switch up the veggies – try adding some bell peppers or baby carrots for a bit of color and crunch.
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