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Thyme Enough
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Thyme Enough Spring Asparagus and Chicken
Nelson and Sandy Barnett met in college. They have been happily married for 58 years and are still having fun cooking and living! Find Sandy’s newly published thriller Dead in the Shadow of Doubt on Amazon.com.
Riddle: What is as Green as Spring and offers as much joy as the first sightings of a cluster of crocus or a bobbing of daffodils? Answer is hidden on this page somewhere.
Spring Asparagus and Chicken*
This easy as pie recipe is an old one. In fact, I had forgotten it. Shame on me, but I have found it and I will make it tonight. I made Asparagus and Chicken casserole as a special dish for Nelson or company-coming when I was little more than a bride, which was so long ago that it never crossed my mind that one day we would disparage such things as dumping a can of soup or a bit of mayonnaise into a recipe. Heck No. They were staples. (Psst: I may look down my nose today at such things, but it’s only to insure (impress) people that I’m up on the current trends. And don’t kid yourself, I still use both canned soups and mayonnaise whenever I want to. I just may not divulge this to all the young people who seem to stress exercise and being trim over being plump and happy.)
The secret to this dish however is not soup or mayonnaise it’s the curry powder. If you don’t like the taste of curry don’t make this dish … and don’t go to India.
Ingredients: 2 Whole boneless, skinless Chicken breast cut into bite sized pieces. ¼ Teaspoon pepper ½ Cup Canola or other vegetable oil
A nice Bunch of fresh Asparagus. 1 Can Cream of Mushroom soup ½ Cup Mayonnaise 1 Teaspoon Lemon juice ½ Teaspoon Curry powder 1 Cup of shredded Cheddar cheese
Now the Now Whats : --Chicken: Salt and Pepper chicken bites in oil slowly, about 6 minutes or until white and opaque. Set aside on paper towel. --Asparagus: Rinse, Cut into edible lengths, and Cook Asparagus (your favorite method) until bright green and just enough to still have some integrity … but tender. I like to microwave asparagus for about a minute for this recipe as it still has some cooking to go. Drain, and put the asparagus in the bottom of a Casserole Dish. --Next: Put chicken on top or Asparagus --Sauce: Mix Chicken soup, Mayonnaise, Lemon juice and curry powder, stir until nicely blended and pour on top of the Chicken and Asparagus. --Sprinkle Cheddar cheese on top. Cover with aluminum foil --Bake at 350-375 for 30 minutes or until hot and bubbly.
* This recipe was a $10,000 prize winner in the National Broiler Cooking Contest. Answer to the riddle: Asparagus, Silly. I can’t fool you. N
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