It is time to talk about it. Yes, I know we are not supposed to discuss such things in polite society, but we are all adults here, right? The topic for today is asparagus pee.
I am not talking about something that an asparagus may secrete while it is in the ground. It is not visual, or even auditory, but olfactory. You know what I’m talking about, or maybe you really don’t.
When you eat asparagus (and if you don’t, stop and do so), your body breaks down the vegetable and one of the components is something called asparagusic acid and when you expel that compound, it smells like asparagus. “Not me” you say? Wrong. You do, you just don’t know it.
In a 2014 Huffington Post article, they explore this unique food phenomenon and how some people just can’t smell it. Take a look here.
Chicken with Asparagus and Gruyere
This dish is so easy and so awesome.
There are only a few ingredients.
Giving them a quick steam in a glass pie plate with some water. Choose thinner stalks so they won’t be tough.
A quick fry.
Worth the smell!
Chicken with Asparagus and Gruyere
Prep Time: Servings: 4
Ingredients:
1 1/2 lbs boneless skinless chicken breast
1 tbsp butter
1 lb asparagus
1 tbsp dry white wine
1 tbsp lemon juice
Salt and pepper
4 ounces gruyere, thinly sliced
Directions:
Pound the chicken breasts until they are 1/4″ thick. Cut into 4 portions.
Melt the butter in a large, heavy skillet over medium high heat and start browning the chicken.
While that is happening, snap the ends off the asparagus where they break naturally. Put the asparagus in a microwavable casserole  or lay it in a glass pie plate. Add a couple of tbsp of water, and cover. Microwave on high for 3-4 minutes.
When the chicken is golden on both sides, add the wine and the lemon juice to the skillet and turn the chicken breasts to coat both sides. Salt and pepper lightly. Turn the burner to medium low heat and let the chicken continue to cook until the asparagus is done microwaving.
Remove the asparagus from the microwave and drain. Lay the asparagus spears over the chicken, dividing equally between the portions. Cover each with gruyere, and cover the skillet with a tilted lid. Continue cooking a few minutes, just until the cheese is melted.
Rantings of an Amateur Chef 
It’s true! But I love asparagus anyway 🙂
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