Fresh asparagus stalks are firm, straight and smooth. They should be a rich green color with a small amount of white at the bottom of the spear. A dull green hue and wrinkles in the stems are an indication of old age. Also look for asparagus that stand up straight–the stalks should not be limp. The asparagus tips should be tightly closed and compact. If possible, buy asparagus that are standing in a shallow bin filled with a small amount of water which keeps the base of the stem from getting dry. There are endless ways to prepare asparagus and here is one of mine.

Asparagus and Cheese Stuffed Chicken Breasts

2 servings

Ingredients

2 skinless, boneless chicken breast halve, about 6 oz each
Olive oil
Salt and black pepper to taste
2 slices prosciutto
10 very thin asparagus spears, trimmed – divided
4 large, thin slices provolone cheese
1/4 cup grated Parmesan cheese
Chopped parsley or chives for garnish

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease an 8×8-inch baking dish with a cover (or you may use foil) or use individual baking dishes.

Place each chicken breast between two sheets of plastic wrap on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet until very thin. Brush one side with olive oil and sprinkle lightly with salt and pepper. Place two slices of cheese on top of the chicken. Place a prosciutto slice on top of the cheese. Place 5 spears asparagus down the center of the chicken. Repeat with the other chicken breast and roll the chicken around the asparagus to make two compact rolls. Place the rolls seam side down in the prepared baking dish and brush with olive oil. Sprinkle each with 2 tablespoons of grated Parmesan cheese.

Bake in the preheated oven for 20 minutes. Cover the dish and return the baking dish to the oven for 10-15 minutes or until an instant-read thermometer inserted into the center reads 160 degrees F. Sprinkle the chicken rolls with fresh chopped herbs before serving.

Sautéed Beet Greens

See Monday’s recipe for Marinated Beets. The beet greens from that recipe are used here.

Ingredients

2 bunches beet greens, stems removed and leaves cut into small pieces
3 tablespoons extra-virgin olive oil, or to taste
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
Salt to taste
Freshly ground black pepper to taste
Juice of one lemon
Optional garnishes crumbled bacon or feta cheese

Directions

Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute.

Stir in the greens and cook until tender. Add the lemon juice and season with salt and pepper. Place in a serving bowl and top with optional garnishes, if desired.

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