Bring a large pot of salted water to a boil. Add asparagus and simmer 5 to 10 minutes depending on thickness and how tender you like your asparagus. Drain and place in serving dish
Add olive oil to a skillet and soften mushrooms and garlic, adding a sprinkle of salt and pepper
Remove mushrooms and add to asparagus in serving plate
In the skillet mushrooms and garlic were cooked in add chicken broth and cream, cajun seasoning and 1/4 teaspoon black pepper, bring to a boil and reduce until slighty thickened about 2 minutes
Stir in lemon juice, then add butter, whisking each piece in before adding the next
Turn off heat heat when all of butter is added
Pour sauce over asparagus and mushrooms
Garnish with green onions and serve
