A mediterranean twist on green Asparagus! Quite simple, quick and delicious.
- 1 bunch of fresh asparagus, trimmed
- 1 small handful sun-dried tomatoes, thinly sliced
- 1 teaspoon olive oil
- salt & pepper, minced garlic
- 1 portion of chicken breast
Wash asparagus. Snap woody stems from bottom and set aside. With a fine knife, remove the thicker parts from the stem, by peeling this from the bottom and pulling it off as a ‘thread’ in an upwards movement. This will make sure that you have soft, pleasant to eat asparagus.
Place a deep pot with water on a high heat, and cover with lid. Once the water boils, lower the heat until the water simmers, place the asparagus in for a few minutes until they start to soften up. (You can test this by gently pricking them with a fork.) Depending on the thickness of the asparagus, this could take between 2 to 5 or 6 minutes. Lift the asparagus out of the water, and wrap in a clean towel to dry and keep warm.
In a small frying pan, heat up some butter and once melted, kick the heat up and cook the chicken breast for a 5 minutes on one side. Season well with salt & pepper. Flip the meat over, and continue to cook on the other side, until cooked through.
In another pan, heat the olive oil. Add on the garlic and fry gently until the garlic starts slightly colouring. Then lower the heat, and add on the sun-dried tomatoes. These cook very quickly, so after 1 minute, add on the asparagus and cook together for 3 to 4 minutes tops.
Serve both chicken and asparagus with sun-dried tomatoes and enjoy!
TIP: Do not discard the water in which you gently cooked the asparagus, but add on the wooden bits we snapped off, and cool it down. You can use this as part of a vegetable soup, on another occasion!