Poached chicken and asparagus with lemon aïoli from How to Cook Everything Fast: A Better Way to Cook Great Food (page 624) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Warm buttery bread; White rice; Quinoa; Skin-on mashed potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Wende on April 06, 2023

    This was very easy. The chicken cooked perfectly, as did the asparagus. The recipe states that both can be cooked for longer if desired, but I did not find that necessary. The "cheater" aioli is a must to give flavor to the otherwise plainly cooked chicken and asparagus. The sliced chicken plates very nicely, but I was a bit confused as to what slicing it "diagonally on the bias" meant. I'm more familiar with slicing on or against the grain, but I sliced the breasts lengthwise and the slices looked perfectly fine.

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