Today my husband and I partnered up in cooking, he was outside grilling chicken cutlets and I was inside cooking up the asparagus. I think you can see from the picture that we got three varieties of asparagus, the white, green and dark red, we wanted to do a tasting comparison. After I peeled the green and red asparagus, I left the white as they were, I plunged them in heavily salted boiling water and once they came back to the boil, I left them for about ten minutes. In the meantime, I made a Dijon mustard vinaigrette to serve with the asparagus, I also used the vinaigrette to dip the grilled chicken in for some added zip. My husband did an excellent job grilling the chicken, the cutlets were tender and juicy with just a hint of char, my favorite part. Did I mention there was bacon? My husband cooked the bacon on the grill after the cutlets were done, wow, grilled bacon is a special kind of delicious, trust me.
If you look closely at the first picture, you’ll see a tiny bit of Jack in the lower right hand corner, he was circling around us in the kitchen, hoping beyond hope for a dropped morsel. He was out of luck, lol.