Here’s a very quick and easy side dish if you like mustard and asparagus. Use either green or white, makes no difference. If your asparagus is more than pencil size, peel it to get rid of the tough skin. I used spicy brown mustard which is my favorite but feel free to use any mustard that your family enjoys. The same with the herbs – I used thyme because it’s my favorite but most herbs would work well in this recipe, either fresh or dried.
First, prepare by peeling and/or removing the woody portion at the bottom:
1 pound asparagus
Place in a steamer and cook until fork tender but still a little crunchy, about 4-7 minutes depending on the size of the asparagus spears.
While the asparagus steams, make the sauce in a medium bowl by whisking together:
2 teaspoons rice vinegar
1 teaspoon honey (agave nectar or date syrup would also work)
1 tablespoon mustard
1/4 teaspoon sea salt
1/2 teaspoon fresh herbs or 1/4 teaspoon dried herbs (I used thyme)
Once asparagus is cooked, remove from heat and add to the bowl of sauce, toss to combine. Serve hot or cold. Serves 2.
This recipe requires a few steps but is easy enough to make just not a quick. But the flavor of the white sauce (same one we made for the ratatouille lasagna) combined with the sauteed chicken breast and asparagus is so divine that the effort is worth the end result!
First, make the pizza dough by combining in a medium bowl:
1 1/2 cup gluten-free all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
Stir to combine. In a small bowl whisk:
1 1/2 teaspoons yeast
1 tablespoon honey (or agave, etc.)
1 cup warm water (about 105 degrees, should feel neutral on your wrist)
Let the yeast mixture sit for 5-15 minutes. It should become foamy and smell yeasty. If this doesn’t happen, begin again because your dough won’t rise. When it’s ready add:
1/4 cup olive oil
Whisk to combine and pour over the dry ingredients. Mix thoroughly. This dough will be quite loose like a thick cake mixture. Cover and set aside to rise for about 1 hour.
While the crust dough is resting, heat over medium heat in a 10″ skillet:
1 tablespoon olive oil
When shimmering add:
1 medium size chicken breast (4-5 ounces), thinly sliced
Salt, pepper, garlic powder to taste
Cook the chicken breast about a minute per side depending on how thinly it’s sliced. Remove from skillet to a plate and add to the skillet:
1 medium red onion sliced and halved
1 pound asparagus, washed, trimmed, and cut into 1″ pieces
Reduce heat to medium, stirring often, cook until onions and asparagus are softened but not thoroughly cooked.
Now make the sauce by combining in a medium (2 quart) saucepan:
1 1/2 cup non-dairy milk (any milk EXCEPT soy)
Slurry made with 3 tablespoons gluten-free all-purpose flour mixed with 1/2 non-dairy milk
Whisk to combine before adding:
1/4 teaspoon ground pepper
1/8 (a dash) nutmeg or allspice
1/2 teaspoon sea salt
Heat over medium heat, whisking often. When you see the milk is getting hot, whisk constantly as the sauce thickens. Let cook several minutes over low heat to be sure the flour is cooked. Stir in:
4 ounces shredded parmesan cheese, about 1 cup (or other cheese you prefer)
Stir to combine. Set aside.
Preheat oven to 425 degrees. When dough has risen, grease a large cookie sheet and pour the crust dough onto the sheet. Using wet hands or a scrapper/spatula, spread evenly over the cookie sheet getting it as thin as possible. Because this dough is more the consistency of a cake batter than a pizza dough, it cooks up like a cake batter and will get light and fluffy so get it as thin as possible. Let the dough rest for 15 minutes before baking the crust 8-10 minutes until set.
Spread the crust with the white sauce. Arrange the chicken, asparagus pieces and onion on top of the pizza crust on top of the sauce. If like me, you like more sauce, you can add more on top of the chicken and asparagus. Bake for another 12-15 minutes until the sauce is bubbly and the crust is browned along the edges.
My grandson and I made this the other night. He ate two helpings! Very simple to make and quite delicious especially if you like chicken and lemon like we do.
First, dry and trim any fat from:
4 boneless, skinless chicken breasts
Cut each breast into large chunks then salt and pepper to taste. Heat in a 12″ skillet with high sides over medium high heat:
1 tablespoon olive oil
When shimmering add chicken chunks, brown on every side. Remove to a plate and add to the pan:
1 pound asparagus, washed, trimmed and cut into 2″ pieces
Sauté 2-3 minutes before removing from the pan. Pour off oil in pan to leave about 1 tablespoon. Add:
1 teaspoon ground coriander
2 teaspoons minced garlic
3 teaspoons lemon zest
1/2 teaspoon red pepper flakes (optional)
Sauté just until the coriander becomes fragrant, about 30 seconds. Add:
1 1/4 cups chicken stock
1 tablespoon honey
3 tablespoons lemon juice
chicken breasts along with any juices on the plate
1/2 can (about 1 cup) drained and mashed chickpeas*
Reduce heat to medium low or low and cook just until the chicken registers 175 degrees or is completely firm to the touch, about 10-15 minutes. Turn the chicken several times while cooking to ensure an even cook. If the sauce is reducing too much, reduce heat to low and/or cover the pan to keep in the remaining sauce. When chicken is cooked, remove to the plate and add the asparagus back into the pan to cook for an additional 2-3 minutes until just tender. Stir the chicken back into the pan. Serve over rice, garnish with fresh parsley or green onions. Makes 4 servings (unless you’ve got someone like my grandson around!).
*If you like the texture of whole chickpeas you can also add the other half can whole when you add the asparagus back into the pan towards the end.
This is a very easy recipe to make, unlike egg yolk and butter based Hollandaise which can break very easily. But even without the egg yolks and butter, it has an unctuous mouth feel and an almost umami satisfaction. It’s a simple white sauce with some added vinegar and lemon zest. Great for topping asparagus (I used white, sorry the photo doesn’t have more color, I have to limit my intake of green vegetables), peas and onions, chicken or turkey breast instead of gravy, or almost any fish (although you might want a little more lemon with fish).
In a 4 cup or larger saucepan, whisk together:
2 tablespoons olive oil
1 1/2 teaspoons rice vinegar
1 teaspoon grated lemon zest (best to grate with a microplane rather than a box grater) [this comes to the zest of about half a lemon]
pinch paprika (wasn’t enough for me so I added about 1/4 teaspoon)
3 tablespoons of gluten-free all purpose flour
Dash of sea salt
This should whisk to a fairly smooth consistency except for the lemon zest. Slowly add while whisking:
3/4 cup cold non-dairy milk (any kind except soy which won’t thicken)
Put over a medium heat and whisk until the mixture begins to thicken. When it’s quite thick, whisk in:
1/2 cup non-dairy milk
Reduce heat to low and continue cooking for 8-10 minutes until the sauce is again somewhat thick (thinner than pudding), it should coat the back of a spoon. Serve hot, makes 1 1/2 cups.
*I added several dashes of herbamare to my sauce
*Gently brown some minced garlic in the oil before adding the remaining ingredients for a roasted garlic flavor (this won’t have a creamy smooth mouth feel)
*Some thyme, Italian herbs, or other herbs in small amounts would work well in this sauce and give it a slightly different flavor. Sage would be good if you want to serve it with chicken or turkey.
*For an eggless “Eggs” Benedict, pour over some Canadian bacon and tomato slice(s) on a gluten-free English muffin for a hearty breakfast.
I love asparagus. It’s my favorite vegetable. But alas, again it’s one of those things I shouldn’t eat anymore. Not allergies this time but due to a medication I take. So green asparagus is out! But what about white asparagus. Tastes just like the green stuff but for me it’s a definite YES! Feel free however, to make this soup with the green asparagus remembering that your’s won’t look like mine.
In a 2 quart saucepan, heat:
2 cups vegetable broth* (or chicken stock)
1 pound of asparagus cleaned and cut into chunks**
Cook over medium heat until the asparagus is tender, the length of time will depend on the size of the asparagus used, smaller pencil asparagus will obviously cook much faster than the larger stalks.***
Remove about half of the asparagus pieces to add back into the soup once it’s blended. Using an immersion blender (or a regular blender if you don’t have an immersion one****, blend the stock and asparagus until smooth. Remember if you’re using an immersion blender to turn it off before lifting the blender out of the soup mixture so that it doesn’t splatter all over the stove (and you!).
Whisk together in a small bowl:
1/2 cup non-dairy milk (any kind other than soy which won’t thicken), I suggest using oat so it doesn’t interfere with the taste of the soup
1 tablespoon gluten-free all purpose flour
Make sure there aren’t any lumps in the milk mixture before adding it to the soup. Bring the soup back to a slow boil and stir until it thickens, about a minute. Reduce the heat to medium low and add the pieces back into the soup, season with salt and pepper to taste and add:
And it’s ready to serve! Add any protein you like, I added some diced chicken breast but some white beans would also work. Makes approximately 4 1cup servings. Garnish with some cut scallion greens or chives (instead of cutting them with a knife, I use my kitchen scissors, much easier).
*I generally like to use stock rather than broth but in this instance if using vegetable, we don’t want the strong flavor of mushroom to overpower the asparagus so a lighter broth works best, preferable one without mushrooms.
**If you are using a larger stalk asparagus, add the largest pieces to the stock/broth first so that the smaller pieces don’t get too mushy since those are what you’ll probably want to save out before blending and add back into the soup
***The larger stalks often times have very thick skins so peel them with a potato peeler before chopping and adding to the stock/broth.
****If using a regular blender the mixture will either need to cool down a bit before blending or hold down the lip of the blender with a kitchen towel to prevent it flying off when you turn on the blender as it releases the hot air from the mixture and will pop that cover right off if you’re not careful. I always try to cool the soup first when using a regular blender, much safer!