One of my favorite things to pick up for a quick supper is a rotisserie chicken. Not only is it a healthier choice since the fat drips off, but it's tasty, easy, versatile and inexpensive. If there is any truth to the saying 'you are what you eat' then I fear that I am truly fast, cheap and easy.
It was one of those nights that we grabbed a bird on the go when getting groceries, but it cooled down before it was supper time. This is where the new asparagus recipe came in handy. Since it cooks up in seven minutes I was able to reheat the chicken at the same time.
Here is the recipe for the asparagus:
1 pound asparagus spears(about 20 spears)
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/2 cup (2 ounces) crumbled feta cheese
1 teaspoon extra-virgin olive oil (optional)
Preheat oven to 450.
Snap off tough ends of asparagus. Arrange asparagus on a large baking sheet coated with cooking spray. Coat asparagus with cooking spray; sprinkle with salt and pepper.
Bake at 450 for 7 minutes or until crisp tender.
Sprinkle with feta cheese and bake 1 minute or until cheese softens. Drizzle with olive oil if desired.
Long Live the Asparagus Queen