Pesto Chicken with Asparagus #glutenfree


I love asparagus. It’s a natural liver detoxifier and rich in vitamins and nutrients. We are growing some in the backyard of our rental home. It’s only the second season so I haven’t harvested very much yet. Next year we should have a good crop and it’ll be there for the people that move in after us. Kind of a nice pay it forward.

There are so many different ways to prepare it, but I prefer blanching the asparagus. Rinse the asparagus or soak in a vinegar/water bath. Break off the ends, then add to boiling water with a little olive oil for 2-3 minutes. Remove from the boiling water and add to an ice bath to stop the cooking. I usually splash a little balsamic vinegar on the spears when I serve it.

For this dinner we served it with pesto chicken, which is also very easy to make. Grill a tenderized chicken breast with olive oil, salt and pepper in a cast iron skillet. When the chicken is thoroughly cooked place it on a plate for a few minutes to let any juices drain off. Transfer to a baking dish and add a thin layer of your favorite pesto, cooked bacon (applewood smoked uncured bacon is our fav) and provolone cheese. Broil in the oven until the cheese is melted. Enjoy!

Deana Larkin Evans

Hi! I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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