I used to hate it when I was a kid. My mom would eat asparagus like it was candy. I never understood it then, but I now I do. I love it, and so does Matt. Asparagus is so good most of the year, but in the Spring it's at its finest... I think so, anyway
Last night we had, as you have seen on the menu, Pan-Grilled Chicken & Asparagus with Garlicky AlmondsSince I'm basically a one-trick-horse when it comes to pan-grilling chicken, I'm not going to post that recipe because it's on this blog somewhere. You know, the one where all you do is olive oil/spray the pan and coat the chicken with Kroger Chicken Grill Seasoning? Yep, that's the one! I will however give the short, simple asparagus recipe. Here goes:
1 Bunch fresh asparagus
1/2 Cup water
1 Tbs. slivered almonds
1/2 Tsp. pre-minced garlic
1/2 Tsp. butter
In a large sauce pan,over medium-high heat, place water and asparagus.
Cover and bring to a boil. Once it reaches a boil, reduce heat to Low and let simmer until asparagus is bright green and a fork can be inserted into it.
In a medium skillet, over medium heat, place remaining ingredients and stir with a wooden spoon until garlic and almonds begin to brown. Remove from heat and place a spoon-full of mixture onto each serving of asparagus.
Well, that's it for night one of this week.
Can't wait for tonight! Slow-cooker sausage and beans...quite possible one of the EASIEST meals in the world. I bet I can prepare it in less then 5 minutes.