Chicken Asparagus Pesto Pasta

I love asparagus!!!!  I love love love it!  It is so easy to prepare and is the perfect accompaniment to a grilled steak or a fresh baked ham.  It is a delicious addition to a frittata or, as below, a pasta dish.  Now, I’m going to get this issue out of the way immediately…a lot of freaks won’t eat asparagus because it makes their pee smell funny.  I say, “so what?”   It is pee.  You pee it out and flush it down.  Who really cares it if smells funny?  That’s like saying, “Oh, I don’t want to throw that away, it will make my garbage smell funny.”  Huh? 

My personal favorite way to prepare asparagus is simply drizzling with olive oil, sprinkling with salt and pepper, and either throwing it directly on the grill for a few minutes or into a hot 500 degree oven for a few minutes on a baking sheet.  A quick roasting will ensure a tiny bit of char, but still a nice crisp tender spear full of flavor and void of mush.   It is easy and only takes a few minutes from prep to plate.  As a side note:  If you are going to grill the asparagus, place the spears across the grate so they do not fall through. (Sorry, Mama Kat, the SOB made me do it)

Anyhow, my asparagus featured recipe for the week is Chicken Asparagus Pesto Pasta.  It is something I love, and it is pretty simple to make, but looks like it was difficult, so will impress your dinner freaks (wink wink).  Try it and let us know how you like it!  We always love to hear feedback, success and failure.

Ingredients

2 cups diced cooked chicken

1 bunch asparagus (approximately ¾ - 1 pound)  *read asparagus instructions below

1 10 ounce container mushrooms, sliced

1 pint cherry or grape tomatoes, blistered, * read blistering instructions below

Pesto:  Prepared or fresh.   Mama Lanette is not YOUR mama, only Alyssa JoJo’s.  Do what you want.  A handy tip for farmer’s market shoppers or gardeners, though, is that pesto freezes AMAZINGLY well.  Prepare as normal minus the cheese, spoon into ice cube trays, cover with plastic wrap or foil, and pop into the freezer.  When the time comes to prepare, thaw, add parmesan before serving, and laugh at those fools who pay more than 10 cents a tablespoon for pesto in the wintertime simply because they can’t think ahead (mwah hah hah!)

Parmesan cheese, shredded

Olive Oil, approximately 4 tablespoons for sautéing and blistering

Salt and pepper

½ box pasta, any shape, cooked according to package instructions.

How to prepare:  Heat 2 tablespoons olive oil in a pan on medium heat.  Add asparagus and mushrooms.  Stir to combine with olive oil, and sauté until asparagus is crisp-tender and mushrooms are softened.  The asparagus will turn bright green.  If the asparagus starts turning an avocado green, STOP!!!  You want them to be slightly crisp, not soggy.  Overcooked asparagus is yet another reason why so many people insist they do not like it, much like Brussels sprouts (see Mama Lanette’s former Brussels sprouts blog on this horrible abuse of green veggies).   

Add chicken and pesto.  Stir to combine all ingredients.  Add salt and pepper to desired taste.   Add blistered tomatoes.   Gently combine so tomatoes do not break apart.  Serve over hot pasta and top off with shredded parmesan cheese.  Yummy!!!!!  Hint:  If the finished product seems a bit dry, drizzle with some extra olive oil and stir to combine.

*Asparagus prep instructions:  Rinse asparagus well.  If you are fortunate enough to live in an area that has farmer’s market already going with fresh asparagus, this is IMPERATIVE!!!!!  Rinse and soak….rinse and soak…  A lot of sand can build up in those tasty stalks, and a few extra minutes of prepping can divert an asparapocalypse…get it, hahahaha…  Trim ends from asparagus.  Asparagus ends naturally snap at the point where they are fresh (See Alyssa JoJo’s previous blog; she has a beautiful photo demonstrating this technique.)  Proceed to cutting asparagus spears into 1 to 1-1/2 inch pieces. 

*Blistering tomatoes instructions:  Heat 2 tablespoons olive oil in a pan on medium-high heat.  Add cherry tomatoes.  Let sit until tomatoes start sizzling, shake the pan to turn, or use a utensil.  When tomatoes start getting browned or blackened spots and become slightly wrinkled, they are finished.  Turn off burner and set tomatoes aside.  This is a very fast process.  Do NOT leave the stove to do something else.  If you don’t feel like going to the trouble of dirtying another pan or don’t feel up to the blistering technique, you can always add the tomatoes to the asparagus and mushrooms towards the end of their sautéing.  Just don’t add them at the beginning, or they will soften too much, lose their shape, and turn into a tomato sauce.   You want them to stay intact.  

It Ain't Easy Being Green Soup!

So this week's theme is asparagus. It's delicious and nutritious!!! Yeah that's right, I said that. Honestly, I love this little stalk of a vegetable. I love it steamed, roasted, grilled, and any other way you can think of eating it. I really played around this week with my recipe and I hope you all enjoy it as much as I did!

2 bunches of asparagus
2 15 ounce cans of white navy beans
3 medium russet potatoes, peeled and diced
2 cups of chopped broccoli
2 leeks, white and pale part only, diced
1 yellow onion, diced
5 cloves of garlic, minced
2 14.5 cans of veggie stock
2 cups of milk
1 cup of water
2 bay leafs
2 teaspoons of white or black pepper
2 teaspoons of paprika
Salt to taste
2 tablespoons of olive oil







 





 First we will start by cleaning up the asparagus. To break off the bottom just slightly bend the bottom of the stalk and let it snap where it wants to. It's pretty easy to clean up asparagus and the more you do it you'll find that you know pretty much where it's going to break. Now cut the asparagus into about one inch pieces. 

Take both tablespoons of olive oil and heat up in a decent sized pot. Once warm add in minced garlic and diced onion. We're going to satuee them for about five minutes. You don't have to worry too much about them being a certain texture since we will be cooking them longer. While the garlic and onion is sauteing boil the small amount of potatoes. You will boil these just like you would when making mashed potatoes. You want to make sure that you can get a fork through them easily before taking them off the stove. 



 


Now take the asparagus, broccoli, and leeks and add them in the pot with the onion with one cup of water. Open both cans of navy beans and drain and rinse well. Add navy beans into pot and stir well and put lid on pot. You're going to check back once every couple of minutes to mix up and to check texture. We want all the veggies to be very soft, almost over steamed.



 





Once the potatoes are done, they should finish before the veggies, drain and set aside in larger bowl. Once the veggie mixture is done you will also add this to the mixture. Mine finished once all water was out of the pot. 











Now use a blender or food processor to blend together the asparagus, beans, russet potatoes, broccoli, garlic, onion, and leaks. I personally have a small, cheap, food processor. All this means is that I would have to blend the food together about 5 times total and that my soup wouldn't be extremely smooth. I was ok with this - I like chunky soup. Your texture of your soup will depend completely on what appliance you have! 








 


With veggies being blended add back into pot that you sauteed them in. We will then add both the cans of veggie stock, milk, pepper, salt, paprika, bay leafs, and whatever else seasoning you would want. (We added a good amount of cayenne pepper. We're both sick and the extra kick will help with out plugged noses.) 

Simmer on stove for about half a hour and then serve. Mmm. We both feel in love with this! And the best thing is the left overs will easily freeze! Which is always a bonus in my book.