Herby Spring Chicken

Spring in a bowl - Photo © Anne-Marie Minhall

'As the days grow longer, the cold grows stronger.'

This Saturday will see the official start of spring.

Here's the thing; the heating continues to be on & I'm still wearing the 'big coat'.

I am determined to embrace what lies ahead & that begins with what's on the plate.

Chicken with Asparagus, Basil & Pine Nuts

For one

200g Roast Chicken

Asparagus Stalks 3/4 cut into short lengths

Basil generous handful

Mint 4/5 sprigs

Garlic Cloves 3 peeled & sliced

Pine Nuts 2 tbsps

Olive Oil 3/4 tbsps

Lemon halved

This is quick to make

Steam or simmer the asparagus for a few minutes, drain well

Put the torn roast chicken pieces into a mixing bowl & add the asparagus

Warm some oil in a frying pan & add the garlic, cooking lightly

Pine nuts go in next to brown but, keep an eye, they turn quickly

The basil & mint go into the food processor followed by the garlic & nuts

Pulse & slowly add the olive oil & the juice from the lemon

Add the garlicky, nutty, herby joy to the chicken & asparagus & fold in

Enough on its own or maybe serve with a few new potatoes.

Vibrant flavours & colours.

Spring has sprung.

AMM