Mushroom and Asparagus Risotto

Feeds 8+

2 big bushels of asparagus, cut 2"
4 cups chicken broth
1 pkg of crimini mushrooms (optional)
4 TBSP olive oil
1 red onion chopped
4 garlic cloves finely chopped
1 box Aborio rice
1 cup white wine
1 tsp sea salt
1 tsp pepper
1 cup freshly grated Parmesan cheese

Warm the chicken broth very hot in a saucepan over medium low heat.  In a large saute pan, heat 2 TBSP olive oil over medium-high heat.  Saute onion and garlic.  Add the rice and cook stirring constantly 3-4 minutes.  Add wine and stir until the liquid is absorbed.  Add the broth 1/2 cup at a time.  Stirring occasionally and waiting until it is absorbed before adding more.  Once you add the last 1/2 cup, cover and remove from heat, start heating your asparagus. 

In another pan heat the 2 TBSP olive oil and add cut asparagus.  Saute just until bright green.  4-5 min.

Once broth is completely absorbed in the risotto, add the asparagus and season with salt and pepper.  Stir in Parmesan.  

Before Liquid:

  After Liquid is all absorbed:

This is the rice I used

Chicken marinated in Buttermilk and Basil with Bacon and Asparagus (Christine Restivo Mulvania)

This recipe is super good.  It's a nice way to make chicken interesting and using buttermilk as a marinade is great because it helps keep all the juices in so you won't be serving up any dry chicken with this.  You can use any cut of chicken that you'd like.  I like to make it with a mix of chicken wings, thighs, and drumsticks. The sweet and savory marinade makes for some very tasty skin on the chicken too.  This can be cooked either on the grill or in the oven on broil.  Plus asparagus and bacon were like practically made for each other.  Best vegetable side dish ever.  Serves about 4-5 people.

Need: about 8-10 pieces of chicken ( drumsticks, wings, and thighs), 2 cups of buttermilk, 2 cloves of chopped garlic, 2 tablespoons of fresh chopped basil, 1 tsp. fresh ground pepper, 1 tsp. salt, 1 bunch of asparagus, 3 slices of bacon.

Directions:  Place the chicken in a large Ziploc bag.  If all the pieces don't fit, divide into 2 bags but be sure to divide your marinade ingredients evenly in both bags.  Add the buttermilk, chopped garlic, chopped basil, salt and pepper to the Ziploc bag.  Toss and evenly coat the chicken.  Place in the refrigerator and allow to sit for about 30 minutes.  After they have marinaded for a bit, place in an oven safe dish and broil or place on the grill.  I usually cook the chicken for about 30 minutes or so (15 min on each side) depending on the size of the pieces.  When the chicken is done, you will notice that some of the skin will have turned a nice golden brown and when cut into the juices will run clear.

For the asparagus-Cook the bacon slices in a frying pan.  When they are done remove and place on a plate with a paper towel.  Add the asparagus to that same pan and saute in the bacon grease for a few minutes until they are a bright green and tender.  Chop up the bacon slices, toss with the asparagus in the pan.  Remove and serve.

Chicken Marsala with Asparagus and Sweet Potato from Jannette Basham

Pork Chops Marsala with Sweet Potatoes and Asparagus ~ HIT Recipe from The Peoples Chemist

Recipe from The Peoples Chemist

(I found everything on this list at Trader Joes)

6 to 8 organic boneless pork loin chops
Salt
Pepper
1/2 tsp thyme
3 garlic gloves minced
Olive Oil
REAL butter
1 package sliced cremini mushrooms (came in a sealed package)
1/2 white onion, chopped (could use a shallot too if preferred)
One bunch of asparagus
3 large sweet potatoes and 1 large yam
4 slices Prosciutto (meat section... yes, I didn't have a clue what this was, I thought it was cheese)
1/2 organic chicken broth
1/3 cup Marsala wine


Directions:
1.Sprinkle salt and pepper on pork chops.
2.Peel and cut potatoes into 2 inch chunks. Boil accordingly to make mashed potatoes.
3.Heat large skillet with about 2 tsp olive oil and brown chops evenly on both sides with center slightly pink. About six minutes turning over once. Remove from skillet and set aside.
4.Heat about 1 tsp olive oil to the same skillet. Add onions, mushrooms and thyme. Cook until mushrooms are brown and onions are soft. About 5 minutes.
5.While onion and mushroom mix is cooking add chopped Prosciutto and butter to a separate skillet. Cook about 2 minutes and add asparagus and garlic. Cook to your own preference.
6.Add broth and wine to mushroom mix and simmer on low about 5 minutes.
7.Drain potatoes and mash with 1 tbs butter, a bit of heavy whipping cream ( or milk) and salt.
8.Pour sauce over pork chops and serve with asparagus and sweet potato mix.

Quick Chicken with Asparagus and Provolone By Becky Rehme

Ingredients

• 4 skinless, boneless chicken breast halves
• 5 tablespoons olive oil
• 2 eggs, beaten
• 1 cup Italian-style dry bread crumbs
• 1 (14.5 ounce) can chicken broth
• 1 (10 ounce) can asparagus, drained
• 4 slices provolone cheese

Directions

1. Heat oil in a large 2-inch deep skillet. Dip chicken in egg beat, then coat in bread crumbs. Brown in skillet on both sides.
2. When chicken is browned, add broth and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece.
3. Cover skillet and cook over medium heat for 15 minutes, or until chicken is cooked through and no longer pink inside.

Sauteed Asparagus By Emily Drolshagen

Don't be afraid of asparagus! It's delicious and good for you! Try this easy recipe!

Ingredients:

1 bunch asparagus, break off bottoms

1 T olive oil

2 T butter

sprinkle of garlic powder

1 handful chopped fresh basil

1/4 fresh lemon

Heat olive oil and butter in a stainless steal saute pan on med heat. Add asparagus toss to coat. Sprinkle some garlic powder on top. Continue tossing so each asparagus gets time on the bottom. Cook asparagus until desired doneness--I like mine a little crunchy but cooked.

Remove from heat and toss in basil and squeeze the juice from 1/4 fresh lemon over top. Salt to taste. YUM!!