Rosemary Chicken with Roasted Asparagus

I love when Bon Appetit reads my mind! I bought Asparagus at the grocery store on Sunday and have been dying to make roasted Asparagus. Today when this month's magazine arrived, I was thrilled to see a recipe for exactly what I was craving! I modified the recipe a bit and, of course, made it for one. I was very satisfied with my result. The asparagus had crunchy tips which was my favorite!

I served the Asparagus with Roasted Chicken Breast with Rosemary and Tomatoes. I find that keeping the ingredients simple is the best way to make a good meal in short amount of time. The best thing about this dinner was that I could prepare it in 30 mins and the asparagus and the chicken could go in the oven at the same time!

Rosemary Chicken

1 Boneless Skinless Chicken breast

2 Sprigs of fresh Rosemary

2 Tbsp Olive Oil

10 Cherry Tomatoes

Salt and Pepper

- Preheat the oven to 425˚

- Place the Chicken in a small glass dish (or other suitable cooking dish) and Salt and Pepper both sides of the chicken

- Pour the Olive Oil on the chicken and coat both sides.

- Chop the Rosemary and sprinkle over both sides of the chicken. 

- Cut the tomatoes in half and add to the chicken dish.

- Place in the preheated oven and bake for 15 minutes or until done (might vary based on the thickness of the chicken)

Roasted Asparagus

1/2 of a bunch of Asparagus

Olive Oil

Salt and Pepper

Parmesan Cheese

- Preheat the oven to 425˚

- Cut the woody ends off of the Asparagus. I learned today that you can bend the asparagus and it will naturally break at the place where the "good" part turns to the woodier part. 

- Place the Asparagus in a Pyrex cooking dish and drizzle with Olive Oil. Roll the Asparagus around in the dish to fully coat. 

- Salt and Pepper the stalks and then sprinkle a light dusting of Parmesan Cheese on the Asparagus.

- Place in the preheated oven and roast for 15 minutes

- You could sprinkle extra parmesan on the Asparagus when it is finished, but I enjoyed it without.