Recipe of the Month - MAY!
1 boneless skinless chicken breast, cut into strips 4 cups (about 50 spears) chopped asparagus 1 orange, zested and juiced 1 cup cooked rice 2 cloves garlic, minced 2 tbsp soy sauce 2 tbsp vegetable oil 2 tbsp honey 1/2 tsp red pepper flakes 1. Heat vegetable oil in large skillet over medium heat. Cook and stir chicken, garlic, and red pepper flakes until chicken is no longer pink. Add asparagus and cook about 3 more minutes. 2. Whisk soy sauce, honey, orange juice, and orange zest together. Pour over chicken. Cook and stir for 1 minute. Makes two servings. Asparagus is coming into season right now, so it's the perfect time to work it into a few recipes! Emperor Augustus, first emperor of Rome, had an entire Asparagus Fleet, and coined the expression "faster than cooking asparagus" to mean "very fast." Luckily, you don't need your own fleet to get a hold of some asparagus, just come on down to Niagara Produce! You can pick some up and be on your way...faster than cooking asparagus. Recipe source: Allrecipes.com