Tuesday, June 18, 2013

Asparagus Recipes

Since yesterday was the video blog challenge for the Blogathon, I shared some Initials, Inc. product videos. Today I'm sharing a couple of recipes since I missed Menu Monday.

Summer is not my favorite time of year because it's so hot and miserable where I live. The payoff is we get some amazing local produce. We live close to the asparagus packing shed so from spring to early summer we eat lots of asparagus and I pack our freezer with me for the winter.

Here are two of my favorite recipes.

Asparagus Stuffed Chicken Breast
2 large boneless/skinless chicken breast halves
2 large mushrooms, chopped
8 thin stalks of asparagus, chopped
2 Tablespoons chopped onions
1 large clove garlic, chopped
Olive oil for browning
1/2 cup plain bread crumbs
2 to 3 Tablespoons grated parmesan cheese
1 Tablespoon fresh thyme
1 Tablespoon fresh rosemary
3 to 4 Tablespoons olive oil
1 cup white wine or white zinfandel1 lemon, juiced (about 3 Tbsp.)

Pound chicken breast halves with flat side of meat mallet.
Place skinned side down and sprinkle with salt and pepper.
In skillet cook asparagus, onions, mushrooms and garlic a few minutes.
Spoon half of the mixture onto narrow end of each chicken breast.
Roll up, tucking any filling back in. In bowl mix bread crumbs, parmesan cheese, rosemary and thyme. Stir in 3 to 4 tablespoons of olive oil until just moistened. Roll chicken in crumbs, pushing crumbs into meat on all sides. Place in 8x8" baking pan or dish. Bake, uncovered, in 425 degree oven for 20 minutes; coating will be crunchy. Reduce temperature to 350 degrees. Pour wine and lemon juice around chicken; cover with foil and bake another 20 minutes at 350. Spoon lemon/wine sauce over chicken before serving. Salt and pepper to taste.

Asparagus Packets
24 stalks asparagus, trimmed and cleaned
1/8 ts salt  
1/8 ts black pepper  
1/4 ts dried italian seasoning  
2 tb grated Parmesan  8 slices thinly sliced prosciutto  

1. Steam asparagus on top of boiling water until crisp-tender, about 5 minutes. Drain.
2. In bowl, toss asparagus with salt, pepper, seasoning and Parmesan.
3. Heat oven to 425 degrees.
4. Spread 1 slice prosciutto onto work surface. Roll up 3-4 asparagus stalks on prosciutto. Transfer to large rimmed baking sheet. Repeat with remaining asparagus and prosciutto.
5. Bake in 425 degree oven for 10 minutes. Serve warm.

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