If you’re looking for a midweek supper that requires little time to prepare, this asparagus and chicken is a perfect solution. The sauce merely needs a quick blitz in your blender and can easily be made ahead. Coupled with roasted asparagus and chicken tenders that take little time to bake, this meal is a quick solution filled with goodness.
This sauce is not just delicious with asparagus and chicken. Serve with fresh beans, prawns, or salmon. Alternatively, for a vegetarian menu, serve sauce with a medley of roasted vegetables atop rice and sprinkle with chopped, toasted cashews.
In high-speed blender, combine sauce ingredients. Whirl until smooth. Add more seasonings to taste, if you wish. Transfer to tightly closed container and refrigerate for up to 2 days.
Preheat oven to 400 F (200 C). Trim asparagus spears. Rub with 2 tsp (10 mL) oil and spread out on half of baking sheet. Rub chicken tenders with remaining oil and place in a single layer beside asparagus. Season chicken with chili powder and lightly sprinkle all with salt and pepper. Place in oven for 10 to 15 minutes or until chicken is cooked to 165 F (75 C) when tested with a meat thermometer and asparagus is crisp with roasted marks.
Transfer asparagus and chicken to heated serving plates. Warm sauce slightly, if you wish. Briskly whisk and drizzle overtop. Sprinkle with chopped green onions and serve. Delicious on a bed of steamed basmati rice.
This recipe is part of the How Good Is Green? collection.
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