Take Advantage Of Spring Produce With Asparagus

Everyone knows that cooking with in-season produce yields the best taste. Take advantage of the first harvest of the year with spring vegetables like asparagus while working toward earning online culinary certificates. While this vegetable tends to be highly under-appreciated and even forgotten, it can add a unique flavor to any dish while lightening our plates as you transition to spring.

Asparagus is also loaded with a wider variety of nutrients than almost kind of produce. Most notably, asparagus contains more folic acid than any other vegetable. Folic acid promotes blood cell growth and can prevent liver disease and birth defects. In addition, asparagus is an extremely low​-calorie item, has no fat or cholesterol and is low in sodium. It is also an excellent source of fiber and vitamin B6​, among other nutrients. Try out this great asparagus recipe today to show off the skills you’ve learned in online culinary school:

Chicken and Asparagus Skillet from Better Homes and Gardens
This dish just bursting with the flavors of warmer weather with the vibrant greens and yellows of fresh veggies.

What you’ll need:
8 skinless, boneless chicken thighs
Ground black pepper
Olive Oil
3 slices bacon, coarsely chopped
1/2 cup chicken broth
1 pound asparagus spears, trimmed
1 small yellow summer squash, halved crosswise and cut into 1/2-inch strips
2 tablespoons water
4 green onions, cut into 2-inch pieces

How to make it:
First season the chicken with salt and pepper. Then cook the chicken and bacon in a large skillet over medium-high heat  for 12 minutes until evenly browned. Next, add the broth and cover for 3 to 5 more minutes or until the chicken is no longer pink. While the chicken is cooking, saute the asparagus and squash in a frying pan with olive oil, salt and pepper until tender.

To serve, pour leftover cooking sauce over the chicken and bacon and top with sauteed vegetables and freshly chopped green onion.


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