Vermicelli with Asparagus and Slivered Chicken

Vermicelli with Asparagus and Slivered Chicken

Vermicelli with Asparagus and Slivered Chicken

Vermicelli with Asparagus and Slivered Chicken

Ingredients

  • 1/2 pound chicken cutlets, pounded to an even thickness
  • 1 1/2 teaspoons coarse mustard
  • 3 1/2 ounces vermicelli
  • 1 pound fresh asparagus (about 26 spears), tough ends removed and spears chopped into l-inch lengths
  • juice and pulp of 1 lemon
  • 2 teaspoons hazelnut or olive oil
  • pinch of freshly grated nutmeg
  • 2 tablespoons freshly grated Parmesan cheese

Instructions

  1. * Preheat the broiler or grill.
  2. * Rub chicken with 1 teaspoon mustard, then broil or grill until cooked through, about 4 to 5 minutes on each side.
  3. * Meanwhile, cook vermicelli in boiling water for 4 minutes, then add asparagus and boil for 4 minutes more. Drain.
  4. * When chicken is cool, tear it into slivers with your fingers.
  5. * In a small bowl, combine lemon juice and pulp, oil, 1/2 teaspoon mustard, and nutmeg.
  6. * In a large serving bowl, toss together chicken, vermicelli and asparagus with the dressing. Sprinkle with Parmesan and serve warm
  7. * Makes 4 servings