The asparagus season is in full swing, so it’s worth using it because it’s a really tasty and healthy vegetable. Together with chicken on butter with various spices and aromatic sauce, they compose a wonderful symphony of flavors, which you will miss for some time 🙂


500g chicken breast, cutted
250g asparagus
1 tsp garlic powder
1 tsp onion powder
1 tsp ground black pepper
½ tsp salt
2 tbsp butter
1 tsp olive oil
2 garlic cloves, minced
½ tsp dried basil
½ tsp dried oregano
½ tsp dried rosemary
½ tsp dried marjoram
a pinch of dried cilantro
½ tsp dried thyme
1 tsp spicy chilli pepper
½ tsp sweet chilli pepper
3 tbsp lemon juice
a pinch of sugar
½ cup bulion or chicken stock
1 tbsp fresh parsley, chopped


Place the chicken, garlic powder, onion powder, salt and ground black pepper in a medium bowl. Mix and leave for 30 minutes to let the chicken connect with the spices. In a large pan over a medium heat, melt-in the butter and add olive oil. Add the chicken and fry both side until golden brown. Add half of the garlic, basil, oregano, rosemary, marjoram, cilantro, thyme, half teaspoon of spicy chilli pepper. Stir and cook for about 1-2 minutes. Remove the chicken from the pan and set aside. In the same pan, put the remaining garlic and the bulion or chicken stock. Add lemon juice, sugar, left spicy chili pepper, sweet chili pepper and parsley. Add the asparagus and cook until tender as the broth has absorbed and became a thick sauce. Put back the chicken into the pan and mix with sauce. Transfer to a plate together with the asparagus. Serve 🙂


asparagus, butter, chicken, garlic, lemon, olive oil, onion

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