dinner for today and lunch for tomorrow! the asparagus is pretty straightforward, just drop it in about 3 minutes before the chicken is done, by then the asparagus water/sauce should already be down to about 1/4 inch in depth and cloudy, keep it on high heat, add a lid and by the time you have your chicken ready you will have a light butter sauce in the pan with your asparagus. the rice should be ready after 20 minutes on simmer.
United States