A new month means a whole new batch of recipes for you to try. This month we look to the asparagus for inspiration.
In the month of June the asparagus is at it’s absolute best. Although seen all year round, consuming the asparagus during the months of June and July will ensure you get the best from this powerful vegetable. We all know that asparagus gives our wee that super strong odour but as a natural diuretic, the asparagus will aid your body in expelling excess salt and clearing toxins. In addition to this amazing benefit, asparagus is a mighty vegetable for your daily dose of Vitamin A, C and K. Not only this but it is a good source of fibre and when teamed with vitamin B12 (found in fish and poultry- yep, this is the perfect recipe for that!) aids in cognitive function, keeping your mind young.
So if today you’re feeling a little lethargic from Bank Holiday madness and a bit gloomy because of the weather, we’ve a recipe we think will turn it all around. It’s a one pan recipe that’s simple and refreshing.
Preparation time:10 minutes
Cooking time:45 minutes
Total time:55 minutes
750g Waitrose Baby New Potatoes, halved
1 bulb garlic, cloves separated but unpeeled
800g pack essential Waitrose British Chicken Thighs
1 lemon, quartered
4 rosemary sprigs
½ tsp dried chilli flakes (optional)
1 tbsp olive oil
2 x 230g bunches Waitrose Asparagus, trimmed
- Preheat the oven to 200ºC, gas mark 6. Place the new potatoes, garlic, chicken thighs and lemon in a large, shallow roasting tin.Tuck in the rosemary, scatter over the chilli flakes (if using) and drizzle with olive oil.
- Roast for 30 minutes then lay the asparagus on top and return to the oven for a further 10 minutes or until the vegetables are tender. Ensure the chicken is crisp, golden and cooked through with no pink meat. Divide between plates and serve.
This recipe was provided by Waitrose, if you’re looking for more ideas, we’d recommend taking a look at their recipe page for more ideas.