Lemon Herb Asparagus

I wanted Asparagus with some flavour tonight so introducing my latest creation. This was tonight's side dish with Teriyaki Sesame Chicken and it turned out lovely!

Lemony Herb Asparagus
-----------------------------

Wash fresh asparagus and trim ends off. Get a skillet nice and hot and spray with a bit of cooking spray. Toss in a pat of butter and cook asparagus on medium, turning frequently until they're soft. Put some salt, pepper and other seasoning on them as well. We use Mrs. Dash original.

Once the butter starts to turn brown, add a little dash of chicken stock from a tetra. Not enough to saturate the asparagus spears but enough to get the spices up and off the bottom of the pan and continue turning the asparagus. Add a little more chicken stock a bit at a time throughout the cooking process to ensure the asparagus has moisture to cook in and simmer on low. Just before you're ready to serve, squeeze juice from a fresh lemon wedge on and toss before serving. The combination of lemons, herbs and moisture from the chicken stock creates a lovely lemony glaze.

Today's Dinner: Lemon Poppy Chicken Breasts

This recipe was adapted from a Rachel Ray recipe and this is what is for dinner tonight:

Lemon Poppy Chicken Breasts
-----------------------------------

Bite sized pieces of boneless, skinless chicken breast dipped in flour
Add salt, pepper, fresh ginger(1/4 teaspoon) and fresh garlic(1/2 teaspoon) and Mrs. Dash
Fry in a few spoonfuls of olive oil in a big skillet on med-high
Add in grated lemon peel from two fresh lemons and sprinkle in lots of poppy seeds

When cooked, add in slowly a cup or so of chicken broth. I use the tetra pak of Campbell's chicken broth. The flour coating around the chicken will help it thicken.
Turn down to low and let it get 'happy'

When it's almost done squeeze juice of one lemon and stir.

We love to serve with baby carrots on a bed of cooked basmati or jasmin rice.