What’s not to love about asparagus? It tastes like green and sunlight. By the time it starts to show up at markets here in Maryland, I’ve been pining for it for weeks, inspired by countless photos of California-grown asparagus that show up on the pages on Bon Appetit, Saveur and Cooking Light starting in March.
This recipe for Indian Spiced Chicken with Spring Vegetables, adapted from Kristine Kidd’s “Weeknight Fresh and Fast” celebrates the best vegetables of the season: asparagus, fingerling potatoes and shallots. Freshly ground mustard seed, cumin and coriander season the chicken and potatoes, imparting a fragrant, interesting flavor.
From start to finish, this dish takes 65 minutes to make, including prep time. That’s actually more time than I can realistically spend cooking most weeknights, so I tend to make this for an impressive spring Sunday dinner instead.