Salisbury Steak & Mushroom Gravy with Asparagus

Directions

1. Rinse the produce and pat it dry, then prepare the mushrooms by slicing them and placing them in a medium bowl with the onion.
2. Peel and finely dice the onion and mince the garlic; add them to the mushroom bowl.
3. In a medium bowl, mix minced garlic, ground beef, onion powder, Worcestershire sauce, salt, and pepper, then form into two oval patties.
4. Heat a skillet over medium heat and melt a little butter to coat the bottom.
5. Trim the woody ends from the asparagus and set the spears aside.
6. Add butter to the skillet and brown the beef patties on both sides until nearly cooked through, about 2–3 minutes per side; transfer to a plate.
7. Bring a pot of water to a boil large enough for the asparagus; add the asparagus and cook until tender and bright, 3–4 minutes, then drain and rinse with cold water; set aside to drain.
8. Melt more butter in the same skillet, add the onion and mushrooms with a pinch of salt and pepper, and cook until softened and lightly browned, 3–5 minutes.
9. Sprinkle flour over the mushroom mixture and stir to combine, then gradually pour in the broth, scraping up any browned bits from the bottom of the pan to make a gravy.
10. Return the beef patties and any juices to the skillet and simmer until the patties are fully cooked, 2–3 minutes.
11. Strip the parsley leaves from the stems, chop, and stir most of it into the gravy while saving a little for garnish; season to taste.
12. Divide the asparagus between two plates, spoon the steak and gravy over the top, garnish with parsley, and serve.