The asparagus season is in full swing and this year’s harvest seems to be absolutely amazing! This I’ve done with a pan roasted breast of chicken as a main but I think the asparagus on its own would stand out as a fab starter too.
- 8 Asparagus Spears (trimmed of the woody bit at the bottom)
- 8 Cherry Tomatoes
- 2 Spring Onions
- ½ tsp Garlic Powder
- Salt and Pepper
- 20g Grated Cheddar
- 1 Skin on Chicken Breast
Heat the oven to 220c and now for the asparagus. Cut or snap off the woody part from the bottom and lay in a baking tray. Cut the tomatoes in half and scatter over the asparagus. Next, cut the spring onion into 1cm chunks and scatter those too. Season liberally and sprinkle over the garlic powder. Drizzle with some olive oil and roast in the oven for about 10 minutes (ish).
For the chicken heat some oil in a heavy bottomed pan and then pat the chicken dry with some kitchen towel. Season the chicken and pan fry skin side down for 2 minutes and then do the same on the flesh side. Transfer to the oven to finish off. Finally plate everything up and sprinkle the cheddar over the vegetables.