This beautiful spring dish is not only delicious but incredibly easy. I love how simple and unfussy it is: earthy mushrooms, crisp-tender asparagus, pan-seared chicken. Yumm! Serve with crusty bread for a fantastic yet quick meal!

For more recipe ideas, check out: Tuesday at the Table, Tuesday Tastes, Tempt My Tummy Tuesday, Tasty Tuesday, Finer Things Friday, Foodie Friday, It’s A Hodgepodge Friday, New Friend Friday, Friday Food, Grocery Cart Challenge.

Pan-roasted Chicken with Asparagus and Shiitakes
-recipe from Sunset Magazine

Meaty shiitakes, a good sear on the chicken, and a sprinkle of nutty parmesan cheese—not to mention the sweet, tender-crisp asparagus—make this low-fat dish a winner. Prep and Cook Time: about 30 minutes. Notes: If you prefer your asparagus more fully cooked, return it to the oven once you’ve lifted out the chicken and bake it 5 to 10 minutes more. Makes 4 servings

2 tablespoons olive oil
4 boned skinned chicken breast halves (8 oz. each)
2 large shallots, minced
3 garlic cloves, minced
1 cup reduced-sodium chicken stock
3 sprigs thyme, plus chopped thyme for garnish
8 ounces shiitake mushroom caps, rinsed and halved, or halved button mushrooms
About 1/2 tsp. salt
About 1/4 tsp. freshly ground black pepper
1 pound slender asparagus, trimmed
1/4 cup freshly and finely shredded parmesan

Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over.

Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn’t burn, until shallots are soft and translucent, 3 to 4 minutes. Add chicken stock, thyme sprigs, mushrooms, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until mixture begins to boil, about 1 minute.

Lay asparagus over chicken, then cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check) and asparagus is tender (see Notes). Transfer chicken to a plate.

Season asparagus-shiitake-stock mixture with salt and pepper to taste. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with chopped thyme and parmesan.

Tags: asparagus, Chicken, chicken stock, garlic, parmesan cheese, Quick Cooking, shallots, shiitake mushrooms, thyme

Now that we’re in asparagus season (oh joy!), I’m coming up with all kinds of ways to use the precious green stalks. This was the first time I’ve ever made Asparagus Soup, though. This soup would be perfect for a Springtime luncheon or first course at a dinner party, because it’s delicious, healthy and super easy to make.

I substituted 1/4 teaspoon of dried tarragon for the summer savory, which complimented the asparagus nicely. The soup is great garnished with a blanched stalk of asparagus or with a dollop of tangy sour cream.

Asparagus Soup
-recipe from Bon Appétit Magazine

This pretty, easy-to-make first-course soup is flavorful and creamy, yet is extremely low fat-it has only one tablespoon of butter and no cream at all (except for an optional sour cream garnish). Pour your favorite beer or a fruity white wine throughout the evening.

Yield: Serves 6

1 tablespoon butter
1 small onion, chopped
1 tablespoon all purpose flour
2 14 1/2-ounce cans chicken broth
1 pound asparagus, tough ends discarded, cut into 1-inch pieces
1 teaspoon dried summer savory

Sour cream or plain yogurt (optional)

Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.

Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.

Tags: asparagus, chicken broth, onion, soup

This crisp-tender, Asian-inspired asparagus dish is easy, delicious and a snap to make! I’ve made it many times and people always love it.

Always, always, always trim asparagus!!! There’s nothing worse than having to gnaw on the woody, tough end of a piece of asparagus, especially at a party. Those untrimmed ends are impossible to eat. Do your guests a favor and take a few extra  minutes to trim the tough ends off. Next, have your bowl of ice water ready when you start cooking the asparagus so you can immediately “shock” it after you drain it from the boiling water. This stops the cooking process and helps the asparagus stay bright green.

I’m linking this recipe to the following blog parties: Ultimate Recipe Swap.

Chilled Asparagus with Sesame Vinaigrette

Serves 8.

2 pounds asparagus, ends trimmed
1/2 teaspoon sesame oil
1 tablespoon rice vinegar
1 1/2 tablespoons soy sauce
1 teaspoon sugar
toasted sesame seeds (garnish)

Cook asparagus in large skillet of boiling salted water until just crisp-tender, about 1 minute. Drain and immerse in bowl of ice water. Drain again, pat dry and set aside. In a large bowl, combine soy sauce, sugar, vinegar, and sesame oil. No more than 1 hour before serving, add asparagus to soy sauce mixture and marinate. Chill at least 30 minutes. Remove from marinade and arrange on a serving plate. Sprinkle with sesame seeds and serve.

Tags: Appetizer, Asian, asparagus, sesame oil, sesame seeds