Saucy Chicken and Asparagus
Here is a meal idea that I recently pulled from the recipe box for you. Springtime is here and that means it is asparagus season. Asparagus fans around the world are cheering for some of this special vegetable. Asparagus truly is special, readers — it loves the cold winters and pops up in the springtime, the first vegetable a gardener gets to enjoy from his own piece of the earth. Now, I know that asparagus is something of an acquired taste, truthfully it is one that I am just starting to acquire myself. When it’s nice and tender, not too tough and woody, that’s when I like it best. Look for thin, bright green stalks with small heads and you can’t go wrong.
This spring I have been especially enjoying asparagus cooked on the grill. It’s easy to fix and add to the grill while I’m doing some meat and potatoes. Today’s recipe, though, is for a baked dish of chicken and asparagus, with a creamy and cheesy sauce, so you can save this one for a rainy day or when you want to give your grill a break. The list of ingredients is rather short, the prep work is pretty basic, and even cooking non-enthusiasts should be able to pull this one off without any trouble.
Saucy Chicken and Asparagus
serves 6-8
1 1/2 lb. fresh asparagus stalks
4 boneless, skinless chicken breast halves
2 T. olive oil
1/2 t. salt
1/4 t. pepper
1 can cream of chicken soup
1/2 c. mayonnaise
1 t. lemon juice
1/2 t. curry powder
1 c. shredded cheddar cheese
Rinse the asparagus and cut about an inch off the bottom end of it. Place in a greased 9 x 13 baking dish. Set aside.
Heat oven to 375. Butterfly the chicken so the pieces are about the same thickness. This way the thin pieces won’t get overdone while the thick pieces finish cooking. Pat the chicken dry with paper towels. Next, heat the oil in a large skillet over medium heat. Wait until the oil is hot, then add the chicken and cook on both sides, just until brown.
While the chicken browns in the skillet, combine the salt, pepper, chicken soup, mayonnaise, lemon juice, and curry powder in a bowl and whisk until smooth.
Prepare like this: Place the chicken on top of the asparagus, spoon the sauce over all, and then bake for 35 minutes. Top with shredded cheddar and return to the oven for 5 minutes so that it will melt. Then you are ready to serve!
Goes great with garlic bread or rice.
Enjoy!
May 1st, 2008