A search for what to do with some leftover asparagus led me to this recipe from the New York Times Cooking pages. Everything was cooked in my indispensable cast-iron skillet.
After cutting chicken breasts into small pieces and tossing with a mixture of flour, turmeric and salt I cooked them with some oil for three minutes on each side. Chopped asparagus was added and then a mixture of water, honey, and pepper. Lastly some rice vinegar was added.
A relatively quick, easy, delicious, and nutritious weeknight dinner.
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