SATURDAY, MAY 9, 2015 HERMISTONHERALD.COM • A7 FOOD FEATURE LEMON CHICKEN WITH ASPARAGUS KITCHEN DIVA PHOTO Asparagus is a versatile vegetable that works well as a URRPWHPSHUDWXUHDSSHWL]HUEOHQGHGLQWRDVRXSDVDÁDYRU- ful side dish, the main ingredient in a colorful salad or as part of a main course. Asparagus is perfect for spring recipes it will pinch and bruise the stalks. Asparagus can be stored for up to two days if the stalks are trimmed and KITCHEN DIVA placed upright in a jar with othing says spring about an inch of water in is here like a the bottom. Cover the as- beautiful bunch paragus with a plastic bag of crisp asparagus. While and store in the refrigerator. asparagus is available year- Asparagus cooks in round, it’s much better minutes and can be pre- when purchased locally. pared steamed or boiled in Asparagus is easy to se- the microwave or oven. It lect and prepare, and comes tastes delicious hot or cold, in a variety of vibrant col- and it also freezes well if ors, including green, violet, EODQFKHG¿UVWLQKRWZDWHU purple and white. It is com- Asparagus is a nutri- mercially available fresh, tional powerhouse. One- frozen and canned. The half cup of cooked aspar- stalks range in size from DJXV FRQWDLQV VLJQL¿FDQW colossal to small. Different amounts of folic acid, vi- types and colors of aspar- tamin C, potassium and agus can be used without beta-carotene. It’s also a any noticeable difference heart-healthy food, and a in taste, so mix and match natural diuretic. colors and sizes for visual This versatile vegetable interest. works well as a room-tem- Asparagus should be perature appetizer, blended FULVS DQG ¿UP QRW OLPS LQWR D VRXS DV D ÀDYRUIXO or wrinkled, with tightly side dish, the main ingre- closed tips. Dull colors and dient in a colorful salad or ridges in the stems are an as part of a main course indication of a lack of fresh- like my recipe for Lemon ness. The stalks should not Chicken With Asparagus. be limp or dry at the cut and Preparing asparagus is a de- be of uniform thickness. licious and nutritious way If you’re planning to use to celebrate spring. the asparagus on the same — Angela Shelf Med- day, rinse the stalks un- earis is an award-winning der cool water and pat dry children’s author, culinary with a paper towel. Smaller historian and author of stalks can be broken or cut seven cookbooks. Her at the point where the stem new cookbook is “The naturally snaps. Peeling the Kitchen Diva’s Diabetic end of thicker stalks with a Cookbook.” Her website paring knife or a vegetable is www.divapro.com. To peeler removes any woody see how-to videos, recipes stems and can be done up and much, much more, to two hours before cook- Like Angela Shelf Med- ing. Place the prepared as- earis, The Kitchen Diva! paragus in a plastic bag in on Facebook. Read Gina the refrigerator to stay crisp Harlow’s blog about food until ready to cook. and gardening at www. Never wash or soak fresh peachesandprosciutto.com. asparagus before storing. If Recipes may not be reprint- the asparagus is bound with ed without permission from a rubber band, remove it, as Angela Shelf Medearis BY ANGELA SHELF MEDEARIS AND GINA HARLOW N 4 chicken breasts, about 3 pounds, washed and fat trimmed and re- moved 1 1/2 tablespoons olive oil 1 teaspoon salt 1 teaspoon pep- per 1 1/2 teaspoons poultry seasoning 4 garlic cloves, chopped 1 red bell pepper, chopped 1/2 pound aspara- gus, stalks trimmed and cut into 1 inch pieces 1 teaspoon lemon zest 1/2 cup chicken stock 3 cups cooked rice 1. In a large non- stick skillet, heat oil over medium-high heat. Season chick- en pieces with salt, pepper and poultry seasoning. Place the chicken, skin-side down, and cook for 5 to 7 minutes. Turn the pieces skin- side up, and cook until golden brown and done, about 5 minutes. 2. Stir in garlic and red bell pepper. Add asparagus and cook for 1 minute. Stir in zest and chicken stock and bring to a simmer. Cover and cook for 3 minutes. Serve imme- diately over hot rice. OXH RXQWDLQ RPPXQLW\ ROOHJH 6WXGHQW6SRWOLJKW'LG