Asparagus Chicken

Sunday was the beginning of our crazy summer. Land will be skateboarding for 1 month... two weeks in SoCal (the Skaterbuilt Bro-Jam) 1 week in Tehachapi (Woodward West Skatecamp) and 1 week in Whistler, BC (Great Northwest Gromfest). I'll be going to Newport Beach with my dad and then on to stay with my sister for 2 weeks. Chase will be at Ash Meadows in Nevada again doing rare plant surveys and mapping and Darren will be working hard to fund all of our travels. We will all be together in Whistler, but until then it is separation time for the Olsens. I made Chase's favorite meal - Asparagus Chicken - it was nice sitting together and talking about our plans for the future. Good Food, Good Family, Good Times.

Recipe: via the Healthy Kitchen cookbook by Andrew Weil and Rosie Daley

Warm Asparagus Chicken

12 baby red potatoes, cut in half

6 boneless skinless chicken breasts

1/2 teaspoon ground black pepper

1/2 teaspoon salt or to taste

1/4 white wine 

1 tablespoon minced fresh basil

1 tablespoon minced fresh parsley

1 bunch fresh asparagus

2 cups mixed greens

Lemon Dill Vinaigrette

1 large shallot

2 cloves garlic

2 tablespoons freshly squeezed lemon juice

3 tablespoons balsamic vinegar

3 tablespoons rice vinegar

1/4 cup olive oil

2 tablespoons white wine

2 tablespoons chopped fresh dill weed (I use dried sometimes)

1/4 teaspoon salt or to taste

Preheat oven to 325 degrees F.

Steam the potatoes by putting them in a large pot filed with about 2" of boiling water. Cover the pot and steam until tender, approx. 30 minutes. Drain and transfer the potatoes to a large bowl.

Put the chicken into a baking dish, season with salt and pepper, and add the wine (or broth or water) basil, and parsley. Bake for 30 min. Slice the chicken diagonally.

Meanwhile, cut 2 inches off the bottom of each asparagus stalk and blanch stalks in a pot of boiling water, just until they are tender, about 2 min. Lay the asparagus on a platter and let them cool. Cut stalks lengthwise down the center. (I only do this if the stalks are chunky)

Whisk together thoroughly all the dressing ingredients in a large bowl. I usually double the dressing because the boys would drink it if they could.

Pour half the dressing on the potatoes and let them soak it up. Add the chicken and asparagus and pour more dressing on and toss gently. 

You can serve this over mixed greens (which I like) or just out of the bowl (which the boys like) Add dressing to taste and tasty it is.