Last Saturday, the asparagus was in at the farmers’ market. I bought two pounds, and I also bought a chicken from Matt Smith. I roasted the chicken in the oven on timer while I went to the protests. A couple days later, I roasted the asparagus, too, and we ate one pound of it as salad, very much like this one at Acre in Chicago. Tonight I made the rest of the asparagus and the chicken meat into lasagna. I based it on a Gourmet recipe, Cheesy Chicken & Mushroom Lasagna, just chopped up the roasted asparagus and used that in place of mushrooms – that Al doesn’t like, anyways. For the step where you cook the mushrooms with garlic and white wine, I melted butter in a skillet, added the garlic, then the chopped chicken, then the asparagus. Today I got more asparagus – and mushrooms – in my first CSA box of the season.
Chicken & asparagus lasagna
