It's getting to the end of the week and I needed to use up some of the vegetables in my vegetable bin that were getting a bit tired . . .
I had also been given some really nice fresh British Asparagus. Oh, how I love fresh Aspagarus in the springtime. Britain raises some of the tastiest and best Asparagus in the world, and that's no lie!!
I wait all year for Asparagus season, generally from ab out the end of April to the latter part of June. Not long enough!! But well worth the wait. Crisp, delicious, fat free and full of fibre and folic acid, it’s great for the heart, boosts your immune system and cancer defences, great for skin, nails and hair! It's also very versatile.
Because it grows in sandy soil, it needs to be well washed, but that's no chore. Once washed, I always like to trim off those pointy side shoot thingies, as they can sometimes be bitter. Then I snap off the bottom woody bits, and discard them. Then I'm ready to rock!
Steamed, it is delicious served with hollandaise sauce, of if that intimidates you, try a simple mixture of melted butter and lemon juice. My favourite way to eat it is roasted. I toss it with some olive oil, salt and pepper and roast it for about 11 minutes in a hot oven. Once out, I drizzle it with some white balsamic and a dusting of Parmesan cheese. Oh my but it is good. (Also try rolling it in mayonnaise and parmesan and roasting. Deeeeeeelicious!!!)
It's also fabulous done this way . . . served with a simple mix of roasted vegetables and chicken, and a delicous creamy chive sauce. Oh my, but this is good eating. The root vegetables are par boiled and then tossed together with the asparagus, some herbs and a bit of olive oil. Topped with Chicken breasts and roasted for a short time, everything comes out beautifully done and the sauce is simple to do and quite tasty. I hope you'll try it!
*A Simple Supper of Chicken Breasts
with Roasted Vegetables and a Creamy Chive Sauce*
Roasted potatoes, carrots, parsnips, leeks and asparagus, with tender pieces of chicken breast roasted on top, and accompanied with a delicious creme fraiche, mustard and chive sauce. Simple and delicious, and easy too!
1 pound of baby new potatoes, scrubbed clean and sliced about 1/2 inch thick
(no need to peel)
150g of baby carrots, or larger carrots peeled and cut into batons
200g of leeks, sliced into 1 inch thick slices
75g of parsnips, peeled and cut into batons
100g of asparagus tips
2 TBS olive oil
4 large boneless, skinless chicken breasts
onion powder, garlic, salt, pepper and paprika to season
For the Sauce:
200ml of cream fraiche
100ml of single cream
1 large bunch of chives, snipped
2 TBS Dijon mustard
Preheat the oven to 200*C/400*F/gas mark6. Place the potatoes, carrots, leeks and parsnips into a pot of lightly salted boiling water to cover. Parboil for 5 to 6 minutes. Drain well. Place the 2 TBS into a large roasting tin. Place in the oven to heat up the oil. Once the oil is hot, toss in the parboiled vegetables and the asparagus tips. coating them well with the oil. Lay the chicken on top and season all well with the onion powder, garlic, salt, pepper and paprika. Roast for about 25 minuts until thoroughly cooked and beginning to brown and the chicken juices run clear.
Heat the creme fraiche, mustard, cream and chives in a small pan for several minutes until heated through.
Serve the chicken with the roasted vegetables with the sauce spooned over top.
I'll be back tomorrow with a delicious little morsel that will have you drooling all over your keyboard!