a spring dinner

Posted on | September 23, 2007 | No Comments

spring is asparagus time!
tonight, along with a whole bunch of asparagus each, we had: chicken breasts marinated in greek flavours: olive oil, oregano, fresh lemon juice, garlic, pepper, sea salt.
i removed the tenderloin from each fillet and sliced up the remainder of each breast fillet into three even pieces.
i included some lemon peel in the marinade mixture.
it is best marinated overnight, but even a few hours will make the chicken taste great.
we simply grilled all the pieces on the BBQ and there is heaps leftover for a salad tomorrow.

usually i just quickly boil asparagus, drain and serve with lemon and butter and salt, but tonight i decided to roast it instead.
just trim the asparagus by snapping off the woody ends and toss them in olive oil, salt and pepper.
lay them in a roasting dish and put into a very hot oven for 15 minutes.
i turned them three times and on the last turning, i added a handful of spinach leaves.
these wilted quickly and were a nice addition.
i am crazy about spinach.

while the chicken came off the BBQ, i made a quick vinaigrette with lemon juice, red wine vinegar, yet more olive oil, some finely sliced scallions and some finely sliced sundried tomatoes, freshly ground black pepper and sea salt.
we drizzled this all over the chicken and the asparagus and life was good.
it was a tragically wine-free evening, but i think a bottle of goundrey’s chardonnay would have worked wonders.
no carbohydrate at all….just chicken and greens and all that lemon and olive oil.
nice and light and easy, just like springtime should be.

everything prepped apart from the vinaigrette: