Asparagus is the queen of the spring kitchen – rich in nutrients, and at the same time extremely tasty and versatile in preparation.
There are three types of asparagus – white, green, and purple. White asparagus grows underground and is often associated with French cuisine. They have a very delicate and sensitive taste and are often more expensive than green asparagus, which grows above ground. Green asparagus has a slightly stronger taste and texture and is usually prepared on the grill or in a pan. Purple asparagus is the rarest and most expensive, and their peculiarity is in the color that disappears when cooked.
Preparing asparagus is very simple, they can be served with sauces, side dishes, or as a standalone dish. Besides being delicious, asparagus is also very healthy. They are low in calories and contain many nutrients such as fiber, folic acid, vitamins A, C, E, and K, as well as minerals such as calcium, iron, and magnesium. Also, asparagus contains numerous antioxidants and is considered an excellent food in the fight against inflammation and oxidative stress.
With this green queen of spring, Perfektno pile and I decided to combine #MeđimurskoPile as a quality choice for this spring snack because, in addition to the “Antibiotic-free” certificate, Perutnina Ptuj PIPO Čakovec has received another mark “Proven Quality – Croatia” with which it guarantees the highest quality standards and confirms its commitment to high production standards.
If you want to try some new asparagus recipes, try our combination, quality chicken, creamy polenta, juicy tomatoes, and asparagus! We recommend trying them while they are still in season!
Ingredients and preparation steps
Ingredients:
- 500 g chicken breast fillet Međimursko pile
- butter for chicken
- 3 tablespoons of olive oil for the chicken
- 2 bunches of green asparagus
- a little butter and olive oil for asparagus
- a pinch of salt for asparagus
- 1 teaspoon of Italian seasoning mix (oregano, rosemary, basil, thyme, garlic)
- 125 g polenta
- ½ l of water
- 30 g grated Parmesan cheese
- 1/3 teaspoon of salt
- 300 g cherry tomatoes
- salt and olive oil for tomatoes
Preparation steps
- Wash the tomatoes, cut them into quarters, then salt and add olive oil, as desired.
- Wash the fillets, dry them with a paper towel, and cut them into slices.
- Melt some butter in a deep pan over medium heat, then add olive oil. When heated, add the slices of chicken and fry on both sides until the chicken is cooked. Cover the cooked chicken to keep it warm while making the polenta.
- In another pan, melt the butter, add olive oil, and asparagus. Then add salt and spices and mix well, frying until both sides are golden brown.
- Then prepare the polenta. In hot water, add polenta and stir until the mixture becomes thicker. Then add salt and Parmesan cheese and mix everything well to the desired consistency. Taste a little and add more salt if needed.
- Serve the warm polenta with the warm chicken, asparagus, and tomatoes!
Enjoy the flavors!
