Foodie Friday! Asparagus Recipes

Roasted Garlic Asparagus and Mushrooms
Via Ahead of Thyme 

One of the best things about springtime is the fresh produce!  Asparagus is in season from late February through June.  When choosing your asparagus be sure to look for bright green or purplish spears with firm stems. The tips should be closed and compact.  We've found some great asparagus recipes to try out!  Enjoy!

Roasted Garlic Asparagus and Mushrooms
Prep Time: 10 mins
Cook Time: 35 mins
Yield: 2-4 side servings

1 bunch of asparagus
5 large white mushrooms, sliced
1 tablespoon olive oil
1 clove of garlic, minced
salt and pepper to taste

Preheat oven to 350 F.
Wash and prepare the vegetables. Cut off woody ends of the asparagus and cut into 2 inch pieces. Add to a medium-sized roasting pan.
Slice mushrooms and add to pan.
Add garlic, salt and pepper. Drizzle olive oil and toss to coat.
Roast for 35 minutes.

Asparagus Stuffed Chicken Breast
Via I Wash You Dry

Asparagus Stuffed Chicken Breast
Yields 4 to 6

3 large chicken breasts
1 tbsp lemon zest
salt and pepper
9 to 12 asparagus stalks, trimmed
3 slices provolone cheese
1 tsp garlic powder
1 tsp paprika
1 tbsp olive oil

Preheat oven to 425 degrees F.
Cut the chicken breast in half, length-wise, leaving it intact on one side (creating a pocket to stuff). Season the inside of the chicken breast with salt and pepper and a pinch of lemon zest. Lay the provolone cheese and 3 to 4 stalks of asparagus in the center of each chicken breast and fold over, enclosing the filling.

Season the outside of the chicken breast with salt, pepper, garlic powder and paprika.
Heat a large, oven safe skillet (I use cast iron) over medium-high heat and add the 1 tbsp olive oil, swirling around to coat the bottom of the skillet. Cook the chicken top side down, for 3 to 5 minutes, until the chicken easily releases from the pan and is golden brown on top. Flip the chicken over and cook an additional 3 to 5 minutes to sear the bottom side. Carefully cover the skillet with tinfoil and place in the preheated oven. Bake for an additional 15 minutes, or until the internal temperature of the chicken reaches 155 degrees.

Carefully remove the skillet from the oven and let sit, covered, for about 5 minutes. The temperature of the chicken should rise to meet 160 degrees and will be super tender and juicy! Enjoy!


If you do not have an oven safe skillet, use a regular skillet and then transfer chicken breast to a baking dish and cover with foil before placing in oven.

Balsamic Roasted New Potatoes with Asparagus
Via Wallflower Kitchen

Balsamic Roasted New Potatoes with Asparagus 
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes  
Servings: 4 

2.2 lbs new potatoes (such as Jersey Royal or another small waxy variety) cut into quarters
8.8 ounces asparagus tips cut into 2 inch pieces or halved
2 tbsp garlic-infused olive oil
4 tbsp balsamic vinegar
A generous pinch of salt and pepper

Preheat oven to 200C / 390F.
In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes.
After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes.
Season with extra balsamic vinegar, salt and pepper.
Serve and enjoy!

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