Hi Everyone, it is still asparagus season and if you don’t know what to do with all your asparagus – especially those thin and broken pieces – than I have the perfect recipe for you! It is also one of my favorite Weight Watchers Recipes and light in calories. Just store it in your freezer and it is there when you need it!
Ingredients
420 g chicken breast
1 clove garlic
1 tsp peanut oil
1 tsp sesame
salt and pepper
500 g asparagus
800 ml vegetable broth, prepared (3 tsp instant powder)
180 g cream cheese, low fat
2 tsp fresh lemon juice
1/2 bunch chives
Directions
Cut the chicken breast in chunks and mince the garlic. Season the oil with salt and pepper, add the garlic and marinate it with the chicken breast for around 1 hour. Arrange the chicken pieces on a wooden skewer. Heat your Teflon-coated pan without additional oil and roast the marinated chicken skewer for 5-8 minutes on high heat. Sprinkle some sesame on top for garnishing.
For the soup cut the asparagus in pieces and leave the asparagus spears on the side. Cook the stems for 5-10 minutes in the vegetable broth. When ready, take out the half of the asparagus. Add the cream cheese to the soup and let it melt. Blend the soup and season with salt and pepper to your taste. Add the precooked asparagus and asparagus spears and cook for another 5-7 minutes on low heat.
In the end season the soup with lemon juice. For serving arrange the soup in bowls, garnish with some finely sliced chives and add the chicken-sesame-skewers on top.
