Bring asparagus stalks and chicken stock to a boil. Reduce heat to low and simmer gently for 10 mins. Strain. Set stock aside and discard stalks.
Heat oil in a large saucepan over medium heat. Stir-fry garlic and green onions for 1 min, or until fragrant and lightly browned. Add asparagus stock and bring to a boil. Add fish sauce and reserved asparagus tips. Simmer for 1 min then mix in shredded chicken. Add cornstarch slurry and cook, stirring, until thickened. Season to taste. Slowly whisk in egg.
Serve with fresh cilantro.
Asparagus Shiitake Chicken:
Cut asparagus into 1/2-inch pieces,
Asparagus Stuffed Chicken: Smear 1/2 teaspoon garlic
or until almost tender. Drain, and rinse under cold water.
With a kitchen scissors, cut up the chicken breasts into about 6-inch strips.
Count the number of asparagus you have; for example, if you have 24 asparagus and 12 strips of chicken breast, you will use 2 asparagus for each strip of chicken.
Wash and peel asparagus; cut diagonally into 1-inch pieces. Heat oil in a heavy saute pan.
When very hot, add the asparagus and stir-fry for 2 minutes, stirring constantly with a large spoon.
Add the seasoned salt, salt and pepper, stirring another 30 seconds.
Pour in chicken broth and soy sauce.
Cover; cook 1 minute longer.
Remove from heat.
Add the chicken and mix. Transfer to a serving platter.
Cover; refrigerate until serving time.
Just before serving, add the vinegar and toss until well blended.
In a pan over medium heat, melt the 2 tablespoons butter. Stir in flour, salt, pepper, nutmeg and mustard; cook until bubbly.
Gradually stir in milk; cook, stirring constantly, until thick and smooth.
Stir in cheese until it is melted and the sauce is smooth.
Stir in asparagus pieces and chicken; remove from heat.
trips, squeeze the juice and set aside.
Heat the
dd garlic, blue cheese and chipotle.
Melt for approximately
Heat olive oil in a large skillet that has a lid.
Fry onion until browned.
Add chicken and brown on all sides.
Add garlic and cook 1 minute.
Add rice, broccoli, chicken broth, saffron, and shrimp. Reduce heat to medium and cook, covered, for 20 minutes. Do not stir!
Add asparagus on top, cover again and cook 5 minutes, or until asparagus and rice are tender and chicken is cooked through.
Serve topped with manchego.
Preheat oven to 400 degrees F. Trim the bottoms of the asparagus and steam the spears for 4 minutes. Shock in cold water and drain.
Season the inside of each chicken breast with salt and pepper, basil and oregano. Sprinkle 1/4 cup of the cheese evenly inside each breast. Top each with 4 asparagus spears and fold the chicken back together.
Spray a baking sheet with the cooking spray. Place the chicken on the sheet and top with Parmesan cheese. Spray lightly with cooking spray. Bake for 12 minutes.
Season the chicken with salt and pepper. Heat 2 tablespoons of
b>and Chicken: Add all marinade ingredients together, except chicken, to a food processor and
Bring chicken stock and 2 cups water to a
mon juice. Season with salt and black pepper. Shape into
nion has softened. Add rice and cook for 2 mins, stirring
ute the diced onion, celery and carrot in 2 Tablespoons of
Cover potatoes with cold water in a large saucepan. Bring to boil on high heat. Boil for 10 mins or until just tender, adding asparagus during last 2 mins of cooking. Drain. Lightly crush potatoes with a fork.
Mix mayonnaise, lemon juice and horseradish sauce in a small bowl. Season.
Toss potatoes, asparagus, chicken, onion, mint and mayonnaise mixture in a large bowl. Garnish with additional mint leaves.
In large saute pan, heat oil over medium high heat. Add onion and garlic, saute for about 2 minutes, until onions are translucent.
Add tougher asparagus pieces, continue to saute for about 1 minute. Add remaining asparagus and continue to saute for another minute.
Add shrimp, saute for 1 minute.
Add chicken broth, continue stirring. Cook until shrimp turn completely pink.
Add all spices, stir to coat.
Add prepared rice mix and feta. Stir to completely incorporate rice, feta, and shrimp/asparagus mixture.
Enjoy!
asta according to directions, drain and put pack into the warm