Another mad dash back home from work. I was off work at 6:30 and made a "quick stop" at the grocery store (Dillion's this time. I wasn't up for being the "high roller" at HyVee this particular evening). I wanted more ideas for asparagus as I seem to have been in some kind of asparagus frenzy. I was more motivated by the remark my room mate made after he caught me preparing asparagus with prosciutto and baby swiss for the umpteenth time. "Do you have that EVERY night?" He snidely asked. I'm certain there was a hint of jealousy in that question as I tend to make more exotic dishes when compared to his stuff. So, I looked up a quick recipe online before I went into work that day. The recipe was merely labeled "asparagus with cashews." That sounds lame to me- not to mention boring! So, Asian style asparagus it is! It's stir fried, so why not!
I used one teaspoon of sesame oil and one teaspoon of olive oil. The 1/2 cup of cashews was a bit much. The recipe also called for a "bunch" of asparagus. I don't know how many stalks constitute "a bunch" so I grabbed a hand full, cut the ends off, and cut them all in half.
The chicken was basically a boneless, skinless chicken breast cooked in 1/2 a cup of chicken broth and 1/2 a cup of white cooking wine for 35 minutes on the stove top. It was just ever so slightly tough, but certainly very moist. The asparagus was cooked a little too long. I was supposed to cook it for 10-15 minutes but as I didn't time the chicken and asparagus correctly, I left it on warm while waiting for the chicken to finish. Bad idea! Though it retained a fair amount of it's green color, it was tough and too stringy. Still, it tasted alright over all- not too salty. I only had one kind of beer to pair it with. Birra Moretti!
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