And once you get to cooking and eating it, I always love the fact that asparagus is flavorful and substantial enough to hold its own next to whatever you are cooking it with. In this case, I sauteed some chicken breasts in a little butter and olive oil until they were almost cooked through, and during the last couple of minutes I tossed in some asparagus….just long enough until it was crisp-tender. Once the chicken and asparagus were out of the pan, I added a little mustard and just a teeny weeny bit of cream to make a light sauce. Back in went the chicken and asparagus until everything was coated with the sauce, then I popped everything onto warm plates.
There was still a nice amount of sauce left in the pan, and we have a firm no-sauce-left-behind rule in my house, so that got drizzled on top too. Chicken and asparagus heaven!
And as always, I made a little extra chicken so I would have a little left over. More on that in the next post (she said mysteriously)…in the meantime, go get yourself some local fresh asparagus while you still can!