When choosing asparagus, the skinnier the stalks, the more tender they will be.

• 1 cup asparagus, chopped
• 1/4 lb boneless skinless chicken breast
• 2 tbsp butter
• 2 tbsp flour
• 1 1/4 cup whole milk
• 1/2 cup mild cheese – havarti, gouda, emmental (or whatever you have on hand)

Steam asparagus until tender. Preheat oven to 375˚, cook chicken for 25-30 or until 165˚. Combine the asparagus and chicken and pulse a couple of times in a blender, food processor or finely chop together.

For cheese sauce: Melt butter, quickly whisk in flour and slowly add the milk while continuing to whisk. Bring to a boil and continue to stir until sauce begins to thicken. Remove from heat and stir in cheese and any seasoning. Mix with the chicken asparagus blend.

Recipe Yields: 4 Servings

Storage Time: 3 days in the refrigerator

Asparagus contains valuable vitamins and nutrients. It provides antioxidant nutrients, including vitamin C, vitamin E, beta-carotene and several minerals including zinc and manganese. In addition, asparagus is a heart healthy vegetable that rich in fiber and aids in digestive support.