At first glance, this looks like a chicken and pasta dish, but sorry, it's chopped white asparagus. Very standard combination of french herbs and onions with wine based mustard like dijon. The chicken breast in the picture was skin-on, but a healthier version without skin will work just fine.
Ingredients
2 chicken breasts or thighs.
1/2 pack of asparagus (10-15 sprigs) (crack/cut off bottoms)
1 large onion - cut into thin slices
A handful of chopped fresh tarragon or 1 Tbsp of dried tarragon
1 tsp of Thyme
1 tsp of Garlic powder
1 tsp of onion powder
1 tsp of Dried Rosemary
Olive Oil
Salt, Black Pepper
optional: chopped chives
2 tbsp Dijon Mustard
1 Lemon
Steps
Dry rub the chicken with Olive Oil, Salt, Pepper, Thyme, Tarragon, Garlic , Onion Powder, Rosemary, set aside 1 hour or up to 8hours refrigerated.
Prepare the asparagus by trimming off the bottoms at the first "knuckle". In our recipe we chopped the asparagus to fit into the pan, but that's not required.
Start with sauteing the onions in a non stick pan , at medium low heat. The goal is to caramelize and soften the onions until they're nearly a jam. Keep moving around the onions, add salt and black pepper. Occasionally add a teaspoon of olive oil to help reduce them down.
When the onions are fully softened, add the asparagus, with olive oil and salt, and stir around. After 4 minutes, add juice from 1/2 a lemon, and the dijon mustard. Incorporate then reduce heat until the chicken is cooked.
Optionally: add 1/4 cup of white wine to de-glaze the pan, and let reduce down for added sweetness.
Prepare the chicken according to your favorite method, either grilling, baking, broiling or pan-searing. Serve together!
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