Recipe: Asparagus Chicken in Lemon Garlic Sauce


Apr 14

I was at the market the other day and I saw very thin asparagus. They actually reminded me of spaghetti so I thought I would use them in a similar way. Depending on where you live, asparagus may be in season. Here in the northeast it is just about ready. Using asparagus in this dish makes me think of spring and warmer weather!

Asparagus is part of the lily family and is related to onions, leeks and garlic. It was first cultivated in Greece and passed on to the Romans.

Asparagus has a very good nutrition profile. It is a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin E, vitamin K, B vitamins, folate, iron, phosphorus, potassium,copper, manganese and selenium.

It also has a fatty acid ratio of almost a 2:1 omega 6 to 3, which is very good.

Why  Urine Smells Funny After Eating Asparagus

This is a little controversial as to exactly which breakdown product cause the odor. Some say that it is from methylmercaptan which is a sulfur based metabolite of the amino acid methionine. Others assert that the odor comes from asparagine-amino-succinc-acid monoamide (that was a mouth full!) from the amino acid asparagine.

In either case, it is just the breakdown products after digestion and is not harmful in any way. It should remind you that you just ate something healthy!

Let’s Not Forgot to Eat Vegetables With Fat

All those wonderful minerals in the asparagus are NOT available unless you eat them with fat. The sauce is a very important part of the recipe and you can add more ghee or butter if you like! When I was eating low fat, I did not use sauces and I missed out on better nutrition and better taste! Your kids will love to eat vegetables when there is a tasty, fatty sauce on them!

Asparagus Chicken in Lemon Sauce


  • 1.5 pounds chicken breasts sliced thinly
  • 1 pound fresh asparagus — thin ones if you can get them
  • Unroasted sesame oil for cooking

Ingredient for Sauce

  • Juice of two lemons (organic if possible)
  • 1/3 cup extra virgin olive oil (where to buy)
  • 2 Tbsp ghee or butter (where to buy ghee)
  • 4 cloves minced garlic
  • Salt and pepper to taste


  • Large fry pan
  • Small pot


  1. Slice the chicken breasts in thin pieces — this is a lot easier when it is still half frozen
  2. Marinate the slices for a few hours in unroasted sesame oil and a few squirt of lemon with some salt, pepper and garlic powder
  3. Heat the pan to medium and add the asparagus
  4. Cook the asparagus (turning a lot) a few minutes until a bit softer but not too soft — you want a crunch (2 – 3 minutes if very thin)
  5. Remove the asparagus and set aside
  6. Pour the chicken slices and the marinade into the pan and cook until the pieces are no longer pink
  7. Stir and turn the slices frequently as they cook — do not overcook
  8. Remove the chicken and set into the bowl with the cooked asparagus and set aside
  9. For the sauce, add the ghee or butter to the pan and saute the garlic for one minute until fragrant
  10. Remove from heat and pour into a bowl and let cool for a few minutes
  11. Add the olive oil and lemon juice to the bowl as well as the salt and pepper and mix thoroughly
  12. Plate the chick and asparagus and pour the sauce over the dish
  13. Serve immediatley

Prep Time:15 minutes
Cook Time:

This post is shared at: Tasteful Tuesday, Slightly Indulgent Tuesday

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