With DH bringing home fresh asparagus from the local area farm everyday
m trying to think of ways to use it other than the usual, roasting or boiling etc.
Something spring time was what I was looking for and found a recipe from Canadian Living .
I followed the recipe fairly closely; what cook doesn't change a thing here or there .
Having used Can. Living recipes before; found them rather under spiced so did add bits of herbs and lemon more. Changes made are in brackets.
1 bunch asparagus spears, (about 1 lb)
1 lb( boneless skinless chicken breasts
1/4 tsp salt
1/4 tsp pepper
1 tbsp vegetable oil
1 onions, chopped
2 cloves of garlic, minced
1/4 tsp dried thyme (1 tsp thyme)
1 cup sodium-reduced chicken stock
2 tbsp lemon juice (3 tbsp Lemon juice)
1 tbsp cornstarch
1 tsp grated lemon rind (used 2 tsp lemon rind)
Cut asparagus on diagonal into 1-inch lengths; set aside.
Cut chicken into 1-1/2 inch
cubes; sprinkle with salt and pepper.
In large skillet, heat half of the oil over medium-high heat; brown chicken, about 6 minutes. Transfer to plate.
Add remaining oil to pan; fry onion, garlic and thyme, stirring occasionally, until onions are softened, about 3 minutes.
Return chicken and any accumulated juices to pan. Add asparagus and chicken stock; cover and simmer until asparagus is tender-crisp, about 2 minutes.(I cooked it about 5 minutes on low to get to the stage of tender I liked.)
Meanwhile, whisk together lemon juice, cornstarch and lemon rind; add to pan and cook, stirring, until thickened, about 1 minute. (2-3 minutes wanted to make sure the cornstarch came to a boil)
Would be lovely served on rice or with a simple salad on the side .
Kept mine plain......... just a sprinkle of chives fresh from the garden.
One of the best things ,calorie wise 202 per serving 6 g. fat; surprising as this is a rich tasting dish.