Asparagus is at its peak from February through June. What to look for? I prefer thick stalks, although thin works too. After eating, I have found that the thin asparagus was a bit old. Tender stalks are a priority since they just taste better! You want tightly closed tips, no flowering. Stalks should be bright green and firm. Flimsy means old produce.
The vegetable doesn't sit for long in the refrigerator, so you should eat it within a few days. This recipe is from Martha Stewart's collection, with a few of my modifications on seasoning.
Sauteed Chicken with Asparagus and Mushrooms
Ingredients:
- 1 tablespoon olive oil
- Minced garlic (4 cloves) with one minced green onion
- 2 pounds boneless, skinless chicken thighs (about 6), cut into 2-inch pieces, marinated with some sesame oil (1 tablespoon) and a little soy sauce
- Coarse salt and ground pepper
- 1 pound button mushrooms, trimmed and thinly sliced
- 2 pounds asparagus, tough ends removed, cut into 2-inch lengths (cut on an angle)
- Cooked noodles or rice (optional)
Directions:
In a large skillet, heat oil over medium-high. Gently fry garlic and green onion (less than one minute). Season chicken with salt and pepper. Cook in two batches, turning occasionally, until browned and opaque throughout, 6 to 8 minutes; transfer to a plate.
To skillet, add mushrooms, asparagus, and 1 cup water; season with salt and pepper. Cook, tossing once and scraping up browned bits, until vegetables are crisp-tender, 4 to 6 minutes. Add chicken; cook, tossing, until warmed through, about 2 minutes. Serve on top of noodles or rice, if desired.
Source: Base of recipe came from Martha Stewart: www.marthastewart.com
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