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
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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
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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.
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Kevin Hawman
Hermiston
BMCC Precision Irrigated Ag Student
Kevin grew up on his family’s farm in Hermiston, and
when he got to BMCC, he wanted the precision
irrigated agriculture program to have its own pivot.
Ever the gogetter, Kevin was able to raise more than
$60,000 in donations towards a new pivot. He then
worked with Valley Irrigation to obtain a $30,000
discount on the pivot’s price. Valley Irrigation was so
impressed with Kevin’s tenacity that its leadership invited Kevin to
Omaha, Nebraska, to see Valley’s headquarters in person earlier this month.
BMCC is proud to call Kevin one of its outstanding students!
Have you heard about the BMCC bond?
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OHDUQPRUHDERXWKRZ%0&&FRXOGFRQWLQXHWRSURYLGHDQDIIRUGDEOHHGXFDWLRQIRUIDPLO\
wage jobs, a safe and secure learning environment and protect the community’s
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www.bluecc.edu/about-bmcc/bond-measure
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