Asparagus Soup, Prosciutto Wrapped Asparagus & Baked Chicken Breast

Cream of Asparagus Soup

 Ingredients

3 slices Carver’s Choice bacon, optional*
1 tbsp. olive oil
1 cup leeks, finely chopped
2 medium Yukon gold potatoes, peeled and cut into 1/2-inch dice
4 cloves garlic, minced
3 cups low-sodium vegetable or chicken broth
2 lbs. asparagus, cut into 1-inch pieces
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/2 cup 2% Greek yogurt 

Instructions

 If serving with bacon: Prepare bacon as you normally would and crumble or dice and set aside.

Heat olive oil in a Dutch oven or similar medium/large saucepan over medium heat. Add leeks and potatoes cook, stirring occasionally, until the leeks begin to soften, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the broth, asparagus, salt, and pepper. Bring to a boil, then reduce heat and simmer until the vegetables are tender, 10 to 15 minutes.

With an immersion blender, puree the soup until smooth. (You can also carefully transfer it to a blender or food processor in batches and blend it that way. Be careful as hot soup tends to splatter!) Return the blended soup to the pot and let cool a few minutes. Stir in the Greek yogurt, then season to taste with additional salt and pepper. Remember that if you are adding the bacon on top, it will also be salty, so be careful not to overdo it.

Serve hot, topped with crumbled bacon, a sprinkle of fresh chives, and an extra dollop of Greek yogurt as desired.

 Recipe and photo credit: Well Plated
*In Flyer May 9-15, 2021

Garlic Butter Prosciutto Wrapped Asparagus 

 Ingredients

2 tbsp. unsalted butter, melted
4 tsp. minced garlic
16 asparagus spears, woody ends snapped off
16 pieces of prosciutto 

Instructions 

Melt butter; add the garlic and mix. Brush the butter mixture over each asparagus spear, coating evenly. Slice easy prosciutto slice in half lengthways. Wrap each asparagus spear starting on a diagonal angle from the top, gently and reasonably tightly, to the bottom. Heat 2 teaspoons of oil in a cast iron skillet over medium heat until hot. Fry wrapped asparagus spears for 2-3 minutes on each side or until prosciutto is crisped and browned. 

Recipe and photo credit: Café Delites
*In Flyer May 9-15, 2021

Baked Chicken Breast

Ingredients

4 chicken breasts *
2 tsp olive oil 

Seasoning

1 1/2 tbsp. brown sugar
2 tsp. paprika
1 tsp. dried oregano or thyme, or other herb of choice
2 tsp. garlic powder
1/2 tsp. each salt and pepper
Garnish with finely chopped parsley

Instructions 

Preheat oven to 425°F.

Pound chicken to 1.5cm / 0.6" at the thickest part - using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken). Mix Seasoning ingredients together and line baking tray with parchment. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning. Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can. Bake 18 minutes, or until surface is golden, and internal temperature is 165°F/75°C using a meat thermometer. Remove from oven and immediately transfer chicken to serving plates. Wait 3 - 5 minutes before serving, garnished with freshly chopped parsley if desired.

Recipe and photo credit: Recipe Tin Eats
*In Flyer May 9-15, 2021