VTV #4 Eeeww… Aspar-a-guts

Another week… another veggie challenge for the Vindicate the Vegetable Event.

Our host, Nina, stepped outside *her* veggie comfort zone and picked asparagus for us this week. Contrary to my subject line, I LOVE asparagus. I can’t say that I loved it right away though. It took a couple tries for my taste buds to get use to it but now its my veggie of choice for most dinners.

Mustard-Cream Sauce Chicken & Parmesan Asparagus
Recipe from MS Great Food Fast pages 32-33 | photos from me!

INGREDIENTS

For chicken
4 boneless, skinless chicken breast halves (6 oz each)
Coarse salt and pepper
2 tbsp olive oil
1/4 cup dry white wine or chicken broth
1/2 cup heavy cream
2 tbsp dijon mustard
1 tsp dried tarragon (or 1 tbsp chopped fresh)

For asparagus
2 bunches (1-1/2 lbs) asparagus
1 tbsp olive oil
Coarse salt and pepper, to taste
1/4 cup finely grated parmesan cheese

INSTRUCTIONS

To make chicken—
Sprinkle each chicken breast with 1/4 tsp salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken; saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate; keep warm.

Pour the wine into the hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard and tarragon. Cook, whisking, until thickened, about 2 minutes.

Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sauteed chicken.

To make asparagus—
Preheat oven to 450F. Trim the tough ends from the asparagus.

On a rimmed baking sheet, toss the asparagus with the olive oil; season with salt and pepper. Spread in an even layer. Sprinkle with the parmesan cheese.

Roast until the asparagus is tender and the cheese is melted, about 10-15 minutes.

ENJOY! :)

Husband rating: A-
He loved the roasted asparagus and liked the chicken but the sauce isn’t his favorite.

Wifey rating: A
The asparagus is fabulous. I will probably roast my asparagus this way everytime. The chicken and the sauce is yummy too.

Next Week: Eggplant