I’m aware always of using ingredients that are
b) local, or at least national
But I’ve a bit of a grá (love in Gaeilge- and perfectly describes my love of this veggie) for asparagus. Every now and then it’s just the epitomy of luxury for me. My father-in-law grows some in his garden. It’s perfectly delicate, and the entire crop would usually fit in the palm of your hand. So I have to purchase. And try to do this around June/ July, when it IS in season in this part of the world.
Chicken Thighs & Asparagus Recipe
2 teaspoons mustard seeds
2 garlic cloves, finely chopped
1 fresh lime, plus wedges for serving
2 Tablespoons of soy sauce
2 tablespoons honey
8 chicken thighs
1 bunch asparagus, trimmed
1 red onion, sliced finely
2 tablespoons olive oil
salt and freshly ground black pepper
Flat leaf Parsley
Toast the mustard seeds in a small dry frying pan over medium heat, tossing, until they pop, about 2 minutes.
Whisk garlic, lime juice, soy sauce, honey, and mustard seeds in a large jug. Add to the chicken and toss to coat. Let sit at least 30 minutes.
Preheat oven to 200°C. Transfer chicken and marinade to an oiled roasting dish with the sliced onions, placing chicken skin side down. Roast until fat begins to render (leak out!), 15–20 minutes. Turn chicken skin side up, add the asparagus and continue to roast, basting occasionally with pan drippings, until chicken is cooked through and deeply browned, 15–20 minutes longer.
Transfer chicken to a platter. Pour any pan juices into a glass measuring cup. Let sit a few minutes, then spoon off fat from surface.
Spoon pan juices over chicken and serve with asparagus, onions, flat leaf parsley, and lime wedges.
DO AHEAD: Chicken can be marinated 1 day ahead. Cover and chill.
But at the end of the day, it’s just divine. And again forgiveness please for the use of the asparagus out of season….