Summer Lemon Chicken & Asparagus
Asparagus is a vegetable that is easily misunderstood. Just like Brussels sprouts and artichokes, there is a specific way to prepare asparagus. It isn’t like green beans, peas, or corn where you can boil or steam then serve. While some people do love asparagus from a can, I will only eat it if it is roasted or grilled.
Additionally, preparing asparagus is important. The thicker the asparagus stock, the more fibrous. It is difficult to figure out what part to trim and what to eat. The way I prepare asparagus is I hold each end of the stock. Then I bend it until it snaps. The stock naturally snaps in the place it needs to be trimmed. The end that snaps off is typically the fibrous end. Once you’ve snapped the stock and found where to cut, trim the rest of the stocks in the same place. Then the asparagus will be ready for cooking.
Asparagus is actually kind of a super whole food. It is high in nutrients and fiber and low in calories, carbohydrates, and sugar. Asparagus is especially amazing for pregnant and nursing women because it contains nearly 25% of the necessary folate daily intake in half of a cup. Additionally, asparagus is a great super food to help lower blood pressure, LDL levels, and manage type 2 diabetes as well as metabolic syndrome.
If you are still unsure you want to dive in deep and try asparagus, I feel like it has a very similar taste to green beans. Asparagus is actually from the lily family, so while it is a vegetable, it is also an edible flower. It doesn’t take much to make asparagus tasty. I like to drizzle olive oil, sprinkle salt and pepper, and then roast in the oven for 15 to 20 minutes. It is equally tasty with a sprinkle of Parmesan cheese over the top when it is finished roasting in the oven.
Summer Lemon Chicken & Asparagus
Equipment
- cast iron skillet
Ingredients
- 4 medium chicken breasts cut into pieces about the size of your palm
- 1 lb fresh asparagus
- 3 large shallots diced
- 3 large garlic cloves minced
- 2 tbsp extra virgin olive oil
- ¼ cup butter unsalted
- ½ cup cooking white wine
- salt and pepper
- fresh herbs
Instructions
- Salt and pepper both sides of the chicken breast pieces. In a cast iron skillet that has already been preheated on the stove for a couple of minutes, drizzle 1 tbsp of olive oil over the bottom of the skillet. Place the seasoned chicken over the oil and let each side cook until browned. Remove from skillet and place on a plate to rest. (The chicken won’t be fully cooked, it will finish in the oven after vegetables are prepared.)
- Back in the skillet, add in the other tbsp of olive oil and the unsalted butter and the shallots. Let the shallots brown slightly and then add in the garlic. Sauté for another couple of minutes then pour the cooking white wine in to help deglaze the bottom of the skillet.
- Add the chicken back into the skillet and then add the asparagus over the top and in between the chicken. Salt and pepper the asparagus and then place in a preheated 375° oven to bake for 20 minutes.
- Remove from oven and squeeze a lemon over the top of the chicken and asparagus. Add more lemon wedges for garnish. Top with a fresh herb such as chives, parsley, or basil. Serve immediately.
Nutrition
Have you tried asparagus? What are some of your favorite ways to prepare it? If you have been wondering how asparagus tastes, now is the time to try it! Most grocery stores have it in stock right now!!! Hope y’all are having an amazing week. Stay safe, be kind, and hug your loved ones.
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