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!