Asparagus gives dish the taste of spring


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Posted Online: April 30, 2013, 9:27 am
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By Susan M. Selasky
Fresh lemons, olive oil and Dijon mustard. Together they are the perfect trio to brighten up any dish.

Add a little seasoning and enhance things even more.

In this springtime dish, the trio is paired with roasted chicken thighs and legs, asparagus and sweet mini bell peppers.

You can't go wrong with any asparagus dish this time of year. My local grocery store has huge displays of this harbinger of spring. Often on sale, it's not local, however--that asparagus still is weeks out. Most of the asparagus at my store is tagged from Mexico, and soon California asparagus will be in.

Asparagus is simple and easy to prepare — and that's what's so enjoyable about it. You can roast or steam it and grill or broil it. You can eat it hot or cold and even raw. Go ahead, pick up a spear with your fingers for a tasty snack.

Because asparagus goes with just about anything, I roasted it and mini bell peppers, another favorite because they, too, require little prep work. A 2-pound bag costs about $5.

For this recipe, I roasted the asparagus and the sliced peppers together. The technique I like to use to roast these vegetables is to preheat a sided baking pan that's drizzled with olive oil before I put the asparagus and peppers in. Doing so gives them a quick little sear and sizzle and both are crisp tender in about 7 minutes.

When it came to the chicken, I decided on thighs for this dish because I picked them up at a good sale price. Chicken thighs have tons of flavor and are a nice change from lean boneless, skinless chicken breast. Yes, the thighs and legs have more fat, especially if you factor in the skin. But you can remove it to shave off some fat and calories.

The chicken thighs I bought were in a family pack that contained about 12 thighs.

Today's recipe rocks because you can put it together in the morning and let the chicken marinate all day. Pop it into the oven and get some asparagus and mini red peppers ready to roast while the chicken is roasting. This way, you can have dinner on the table in less than an hour.

Roasted lemon chicken with asparagus and peppers
Serves: 4 / Preparation time: 10 minutes / Total time: 1 hour
You can use all chicken thigh or legs in this recipe.
Chicken
4 bone-in, skin-on chicken thighs
4 chicken legs with skin
1/3 cup olive oil
1/4 cup lemon juice
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Glaze
2 tablespoons olive oil
1 to 2 tablespoons lemon juice
2 tablespoons Dijon or favorite grainy mustard
2 tablespoons maple syrup or honey
Salt and pepper to taste

Asparagus and Peppers (see note)
Pat the chicken thighs and legs dry. Remove any excess fat from the chicken thighs. In a glass measuring cup, mix together the olive oil, lemon juice, salt and pepper. Reserve a few tablespoons of this mixture for the asparagus. Place chicken pieces in a large bowl and drizzle the olive oil mixture over, tossing to coat. Refrigerate 2-8 hours.
In a small bowl, whisk together all the glaze ingredients. Set aside.
Preheat oven to 375 degrees. Place the chicken pieces in a roasting pan, skin-side down. Roast the chicken 25 minutes. Turn chicken skin side-up, brush pieces with some of the glaze and roast 10 more minutes or until chicken is cooked through. Remove from oven and place chicken on a platter; tent with foil.
Pour off as much fat as you can from the roasting pan and set the pan over two burners. Heat, scraping up any bits from the bottom of the pan. Stir in the remaining glaze and heat through. Pour sauce into a small bowl (there won't be a lot of it) and serve with the chicken.
Note: To make the asparagus and peppers: Preheat the oven to 400 degrees. Rinse and trim tough ends from 1/2 pound asparagus. Slice 8 mini bell peppers into strips. Drizzle a sided baking sheet with 1 tablespoon olive oil and place in the preheated oven for about 5 minutes. Using oven mitts, carefully remove the baking sheet from the oven. Add the asparagus spears and pepper pieces to the pan; they will sizzle. Place in the oven for 7 minutes or until they are barely tender. Remove from oven and drizzle with the reserved olive oil/lemon mixture or simply season with salt and pepper.

From and tested by Susan M. Selasky for the Free Press Test Kitchen. Chicken only: 399 calories (72% from fat), 32 grams fat (6 grams sat. fat), 9 grams carbohydrates, 19 grams protein, 741 mg sodium, 69 mg cholesterol, 0 grams fiber.

















 



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  Today is Thursday, July 24, the 205th day of 2014. There are 160 days left in the year.

1864 -- 150 years ago: The Rev. R.J. Humphrey, once a clergyman in this city, was reported killed in a quarrel in New Orleans.
1889 -- 125 years ago: The Rock Island Citizens Improvement Association held a special meeting to consider the proposition of consolidating Rock Island and Moline.
1914 -- 100 years ago: The home of A. Freeman, 806 3rd Ave., was entered by a burglar while a circus parade was in progress and about $100 worth of jewelry and $5 in cash were taken.
1939 -- 75 years ago: The million dollar dredge, Rock Island, of the Rock Island district of United States engineers will be in this area this week to deepen the channel at the site of the new Rock Island-Davenport bridge.
1964 -- 50 years ago: The Argus "walked" to a 13-0 victory over American Container Corporation last night to clinch the championship of Rock Island's A Softball League at Northwest Douglas Park.
1989 -- 25 years ago: The Immediate Care Center emergency medical office at South Park Mall is moving back to United Medical Center on Sept. 1. After nearly six years in operation at the mall, Care Center employees are upset by UMC's decision. The center is used by 700 to 800 people each month.








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