Chicken Asparagus Bake

This was a big hit with my hubby Glenn.   Another chicken dish…with asparagus this time — 2 ingredients that’s present in my freezer all year round.   Extra asparagus always end up being blanched, shocked in icy cold water, placed in freezer bags and then finally stored in the freezer.    A different kind of chicken dish (got this idea from a recipe featured in Taste of Home) that is really a great make ahead chicken dish…one that you can pop in the oven and bake for less than 30 minutes.  Very creamy-rich and truly satisfying…we enjoyed this dish last night while watching the first episode of my favorite reality show Big Brother (omg, look who’s back…Evil Dick, Brendon and crazy Rachel).


1 lb fresh asparagus, washed, woody ends removed and halved
1 pack cut-up chicken pieces
salt and pepper
2 tablespoons vegetable oil
Castelvetrano buttery olives (or use pimiento-stuffed olives)
1 can (10.5 oz) condensed cream of chicken soup, undiluted
1/2 cup good quality mayonnaise
1 teaspoon freshly-squeezed lemon juice
grated medium cheddar cheese

Partially blanch halved asparagus (you may use microwaveable vegetable steamer) and transfer to a greased rectangular glass dish.   Set aside.

Season chicken pieces (breasts, legs, wings, etc) with salt and pepper.  Brown in hot oil on both sides.  Transfer to foil-lined baking sheet and bake in a 375 F oven for about 25 minutes or until juices run clear.  Arrange these baked chicken pieces over asparagus.   Add olives.  Set aside or you may want to refrigerate first if not baking right away.

In a small mixing bowl, combine together cream of chicken soup, mayonnaise and lemon juice.  Spoon this mixture all over chicken pieces.  Sprinkle with paprika.  Cover with aluminum foil.

Bake covered at 375 F until heated through, about 20 minutes.   Remove foil, sprinkle with grated cheddar cheese and bake for another 3 to 5 minutes until cheese is melted.

Yield;  4 servings

Shaved Asparagus Pizza

Fresh asparagus in a pizza, that is screaming “Spring” to me.  I love pizza, I love asparagus, and having them both is fabulous to the highest degree.   Use any of your go-to pizza crust (store-bought, from scratch, or from a box like Jiffy), top with a thin layer of white sauce (Alfredo or bechamel, available in jars but, really it’s so easy to make it with just few ingredients) and shaved asparagus (we do same thing with fresh green beans, sauteed along with browned ground beef, yumm).

1 recipe Jiffy Pizza crust (1 box Jiffy Pizza Crust Mix) or your favorite pizza dough
1/2 pound fresh green asparagus, rinsed well and woody ends removed
store-bought bechamel sauce or Alfredo sauce
1/2 pound grated/shredded mozzarella (use very large grater of box grater)
1/4 cup grated Parmesan
1/2 pound mozzarella, shredded or cut into small cubes
olive oil
sprinkle of salt, black pepper and crushed red pepper flakes

Shave fresh asparagus: (1) by picking  up each asparagus spear and make shaves of asparagus using a sharp, “never used” disposable shaving razor blade or (2) laying flat, while holding one end, each asparagus spear and make shaves using a vegetable peeler.

Make your pizza crust following package directions (no need to pre-bake the crust though) and stretch out the pizza dough (dusted with flour) to fit a large rectangular baking tray with sides (dusted with flour or cornmeal) .   Brush formed crust lightly with olive oil.  Top oiled pizza crust with white sauce (bechamel or Alfredo),  a sprinkle of grated parmesan cheese and shredded/grated mozzarella.  Arrange shaved asparagus on top, add a sprinkle of salt, black pepper and crushed red pepper flakes and finish with a light drizzle of olive oil.  Bake at a preheated 425 F oven for about 20 to 25 minutes or until edges are nicely browned.

BOB RECIPE: Asparagus Crostini

from:  Gourmet Trading Co.
Product:  Green Asparagus

BOB RECIPE:  Asparagus Crostini

1 pound asparagus
1/2 pound smoked salmon
1 wedge of imported Brie
1 baguette, sliced into 1/2-inch slices
1/2 cup olive oil
salt and pepper

Heat oven to 350 F.  Line a sheet pan with parchment paper.  With a pastry brush, lightly brush the slices of baguette with olive oil.  Place pieces on pan, season with salt and pepper.  Bake in oven for about 5 – 7 minutes until golden.

Blanch trimmed asparagus in rapidly boiling salted water for about 2 – 3 minutes.  Transfer immediately to an ice bath.  Remove once cooled to dry.  Cut into 1 inch pieces.

To assemble:  Place a small piece of salmon on top of the crostini, then two pieces of asparagus, and top with one small slice of Brie.  Garnish with fresh cracked pepper.

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BOB Recipe: 3 Cheese Asparagus

from: Altar Produce (Product of Mexico)
Product:  Fresh Asparagus

BOB Recipe:  3 Cheese Asparagus

2 lbs asparagus
1/2 lb Brie, sliced
1 lb cheddar cheese, diced
1/2 lb fresh mozzarella, grated
black pepper

Cut off bases of asparagus (woody portion), boil remaining spears for 10 minutes in boiling water. (If you have a microwaveable vegetable steamer, use it and zap asparagus with water for about 4 to 5 minutes).

Cover grill pan with aluminum foil, lie asparagus stalks on foil, season with black pepper.  Cover with slices of brie, season then cover brie with diced cheddar cheese, season and cover cheddar with grated mozzarella cheese, season again.  Put under HOT grill for a few minutes until cheese is beginning to brown.  Serve hot.