Marinated Chicken and Grilled Asparagus

For Easter my Aunt had grilled asparagus as one of her side dishes. I couldn't remember the last time I had asparagus, if ever but it was so yummy, grilled simply with butter, salt and pepper. Whenever I see asparagus I think of some gourmet cooking show or magazine because I feel asparagus is always served with gourmet meals, so it makes me feel fancy.

I had never bought asparagus before, nor have I cooked with it, so I did a little research in regards to the stuff; Asparagus is high in folic acid, a good source of potassium, fiber, vitamins B6, A and C. It has no fat, no cholesterol and is low in sodium. It is in season February - May, so now is prime time to buy some. When shopping for asparagus, look for firm stalks with deep green or purplish tips. Also check the bottom of the spears, if they are dried, they have probably been sitting around for too long. When I found mine, they were standing in water at the grocery store. 

To prepare them, trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually 2/3 of the way down the spear. Using a vegetable peeler, peel off the outer skin of the lower half. Drizzle with olive oil, sprinkle with salt and pepper and toss until coated. 

You can grill or bake them. Grilling will take about 5 mins on a hot grill, turning each spear until brown in spots. Or bake for 400 degrees for 25 minutes.

In my research I found this note rather funny;
eating spears with your fingers enhances the experience

"Oh eating these spears with my fingers really enhances my experience!" 

They turned out very yummy! We had chicken marinated in tomato, basil and balsamic vinegar with a side of asparagus.  Yum Yum! And it was a very easy 30 minute meal!

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