Pollo e Asparagi {Chicken and Asparagus}


Ah, chicken how I’ve missed you ; ) Yes my love affair with chicken continues. If you like chicken and you like asparagus you’ll love this dish! And especially now since asparagus is in season it’s the perfect time! It’s quite an impressive dish too so not only it is fitting for a family dinner it’s perfect for company as well! 

Timing is important on this one, you’ll want to have everything out and ready to go ahead of time. Remember that fancy schmany french word mis en place! Well you want to have your mis en place in place especially with this dish. WHILE your chicken is in it’s first 30 minutes of cooking get ready to get started on your sauce. Ah, the glorious asparagus puree.

This isn’t a hard dish so don’t be afraid if you’ve skipped ahead and read the instructions below {btw I STRONGLY recommend that you read the instructions all the way through BEFORE starting on any recipe. Trust me, you’ll thank me – don’t ask me how I know LOL} It will take a few pots & pans. Yes even as much as I hate doing dishes sometimes you need to get down and dirty in the kitchen.

You only need enough olive oil to DRIZZLE the chicken with. Don’t drown it! And just be sure to cook your asparagus until they’re super tender. It will make your job of pureeing a whole lot easier. I used my immersion blender for this one but you can use a food mill OR blender. Use what you have by all means. Also if you can’t seem to find Grana Padano cheese you can substitute Parmigiano Reggiano.



What you’ll need:
6 large bone in chicken thighs
1 large bundle fresh asparagus
2 egg yolks
2 tablespoons mascarpone  – room temperature
1/2 cup Grana Padano – grated
juice of 1 lemon – halved
olive oil
kosher salt

What to do:
Preheat oven to 425 degrees. Spray a large ovenproof dish with cooking spray. Pat chicken dry and place into dish. Season with salt and drizzle with olive oil. Bake for 30 minutes. Then turn chicken and sprinkle with half of lemon juice that has been mixed with 2 tablespoons of water. Cook for additional 30 minutes.

WHILE chicken is cooking trim asparagus and place them into a shallow pan (wide enough so that they lay flat) add enough water just to cover. Season with salt and cook for approx 10 minutes over medium heat. Transfer asparagus to a cutting board and remove tips. Transfer tips to a plate and keep warm. Return the stems of the asparagus to the pot and continue to cook for approx 15 minutes or until they are extremely tender. Drain asparagus and return to pot. Using an immersion blender (or food mill using the finest disc possible) blend until you have a puree.

Chicken should be approx 10 minutes from completion at this point, remove chicken from oven and drain the chicken liquid through a sieve into a bowl. Return chicken to pan and continue cooking for 10 minutes.

Skim the excess fat from the chicken liquid and discard.  Pour the strained chicken liquid into the pan with the asparagus puree. Into the bowl with your egg yolks add the remainder of the lemon juice. Mix well to combine. Pour this into the asparagus puree. Season with salt. Over the LOWEST heat possible cook for approx 5 minutes or until mixture thickens. Stirring constantly.

Once thickened, remove from heat, add the mascarpone and grated Grana Padano. Stir to combine. When chicken is completed cooking transfer to a large serving plate. Pour the asparagus sauce on top and garnish with asparagus tips. Serve immediately!

Buon Appetito!


  1. 1

    The sauce sounds absolutely delicious. Anything with mascarpone – I’m in love!

  2. 2

    I’m so glad the chicken recipes are back! I just bought a family-sized pack…and I only cook for two :/
    Asparagus puree is a great way to hide veggies from picky eaters! 🙂

  3. 3

    all you had to say was marscapone 🙂 this sounds absolutely incredible!

  4. 4

    Love your presentation!

  5. 5

    This sounds wonderful. I will have to try this when we get back from vacation.

  6. 6

    Sounds like a gorgeous meal!! Yummy!

  7. 7

    This looks sooo delicious!!! I will definitely need to make this sometime very soon =)

  8. 8

    The sauce sounds really yummy and rich. I am sure it is very good with the chicken!

  9. 9
  10. 10

    That sounds sooooo good!

  11. 11

    Sounds delicious, first time hearing about asparagus puree going to have to give it a try

  12. 12

    I just bought two bundles of asparagus at the farmers market. I love how you use the stalks for a sauce. Un besote!

  13. 13

    This looks amazing! I love that it has mascarpone in it…mmmmm…mascarpone!

  14. 14
    LaLaLinz /

    Anything with cheese = love, love, love! Can’t wait to try this one.

  15. 15

    Oh my – this dish looks rich and delicious!

  16. 16

    Cheesy sauce! That is super yum.

  17. 17
    lisa Bailey /

    I will try this recipe this week. If I were to use bone in chicken breasts how should I adjust the timing?

    This looks delicious and impressive.

    Love the beautiful photo.

  18. 18

    GORGEOUS pics.
    We are huge asparagus fans! I usually grill it or steam it.
    I might have to try this. I might love you a bit for it (well, all except the mascarpone.. that’s an arm and a leg down here) ;-P

  19. 19

    That looks delish!! Love that you used mascarpone in the sauce. That is worth a 2hr drive 🙂

  20. 20
    lisa Bailey /

    Oh my gracious-we just finished this for dinner. It was absolutely delicious. My son said, “Mom, this sauce, just make it for everything.” It was very simple recipe, really. It turned out perfectly! Thanks Paula. I’ll make this one for company for sure!!!

  21. 21

    Paula, this looks delicious. On the list for dinner one night next week. Thank you.

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