Asparagus is in season this month! Actually, in Ontario, May is the prime asparagus growing season so make the most out of it while you can. As I mentioned in my previous post, we picked some fresh asparagus and rhubarb from Andrews’ Scenic Acres farm in Halton Hills/Milton. I showed you the delicious Rhubarb & Strawberry Pie I made and now it’s time to learn the easiest way to cook asparagus. This sandwich is very tasty and perfect for a light and healthy meal. For a vegetarian version of the sandwich, just take the chicken out :).
Time: 40 min, Prep: 10 min. Cook: 30min.
Servings: 6
Ingredients:
- 1 kg skinless, boneless chicken breast
- 6 portobello mushrooms
- ½ kg asparagus spears, trimmed
- salt and pepper
- bread slices
- cream cheese
- 3-4 Tbsp olive oil
You can use a BBQ or a grill pan to grill the chicken and vegetables.
Directions:
When you’re picking asparagus, avoid woody looking stems and look for tightly closed tips with nothing open or going to seed.
Drizzle asparagus with 1 tablespoon of olive oil and season with salt and pepper. Place a grill pan on the stove and let it heat for 4-5 minutes over medium high heat.
Grill asparagus for a few minutes on each side.
Clean mushrooms, cut the stems and place caps on a plate with the gills up. Season with salt and pepper and drizzle some oil. Grill for about 10 minutes.
Sprinkle chicken breast with salt and a dash of pepper and place them in the pan. Grill the chicken for 5-7 minutes on each side or until thoroughly cooked. Cooking time really depends on the thickness of the chicken breast. I usually cut them in thin slices.
Spread some cream cheese on two slices of your favourite toasted bread. Place a piece of chicken between the slices and top with a mushroom and some of the asparagus.
