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3B Wednesday, April 24, 2013 – Daily News County Fare & tasty fresh Pickled perfection Asparagus gives dish the taste of spring more minutes or until chicken is cooked through. Remove from oven and place chicken on a platter; tent with foil. Pour off as much fat as you can from the roasting pan and set the pan over two burners. Heat, scraping up any bits from the bottom of the pan. Stir in the remaining glaze and heat through. Pour sauce into a small bowl (there won't be a lot of it) and serve with the chicken. Note: To make the asparagus and peppers: Preheat the oven to 400 degrees. Rinse and trim tough ends from { pound asparagus. Slice 8 mini bell peppers into strips. Drizzle a sided baking sheet with 1 tablespoon olive oil and place in the preheated oven for about 5 minutes. Using oven mitts, carefully remove the baking sheet from the oven. Add the asparagus spears and pepper pieces to the pan; they will sizzle. Place in the oven for 7 minutes or until the just barely tender. Remove from oven and drizzle with the reserved olive oil/lemon mixture or simply season with salt and pepper. From and tested by Susan M. Selasky for the Free Press Test Kitchen. Chicken only: 399 calories (72% from fat), 32 grams fat (6 grams sat. fat), 9 grams carbohydrates, 19 grams protein, 741 mg sodium, 69 mg cholesterol, 0 grams fiber. By Susan Selasky Detroit Free Press (MCT) Fresh lemons, olive oil and Dijon mustard. Together they are the perfect trio to brighten up any dish. Add a little seasoning and enhance things even more. In today's dish, the trio is paired with roasted chicken thighs and legs, asparagus and sweet mini bell peppers. You can't go wrong with any asparagus dish this time of year. My local grocery store has huge displays of this harbinger of spring. Asparagus is simple and easy to prepare — and that's what's so enjoyable about it. You can roast or steam it and grill or broil it. You can eat it hot or cold and even raw. Go ahead, pick up a spear with your fingers for a tasty snack. Because asparagus goes with just about anything, I roasted it and mini bell peppers in today's dish. The mini bell peppers are a favorite because they, too, require little prep work. A 2-pound bag costs about $5. For this recipe, I roasted the asparagus and the sliced peppers together. The technique I like to use to roast these vegetables is to preheat a sided baking pan that's drizzled with olive oil before I put the asparagus and peppers in. Doing so gives them a quick little sear and sizzle and both are crisp tender in about 7 minutes. MCT photo Fresh lemons, olive oil and Dijon mustard are paired with chicken, asparagus and sweet mini bell peppers in this dish. Salt and pepper to taste When it came to the less than an hour. Asparagus and Peppers ___ chicken, I decided on ROASTED LEMON (see note) thighs for this dish Pat the chicken thighs WITH because I picked them up CHICKEN AND and legs dry. Remove any at a good sale price. ASPARAGUS excess fat from the chickChicken thighs have tons PEPPERS Serves: 4 / Preparation en thighs. In a glass meaof flavor and are a nice change from lean bone- time: 10 minutes / Total suring cup, mix together the olive oil, lemon juice, less, skinless chicken time: 1 hour You can use all chicken salt and pepper. Reserve a breast. Yes, the thighs and legs have more fat, espe- thigh or legs in this few tablespoons of this mixture for the asparagus. cially if you factor in the recipe. Place chicken pieces in a CHICKEN skin. But you can remove 4 bone-in, skin-on large bowl and drizzle the it to shave off some fat olive oil mixture over, chicken thighs and calories. 4 chicken legs with tossing to coat. RefrigerThe chicken thighs I ate 2-8 hours. bought were in a family skin In a small bowl, whisk 1/3 cup olive oil pack that contained about together all the glaze 1/4 cup lemon juice 12 thighs. ingredients. Set aside. 1 teaspoon sea salt Today's recipe rocks Preheat oven to 375 1/2 teaspoon freshly because you can put it degrees. Place the chicken together in the morning ground black pepper pieces in a roasting pan, GLAZE and let the chicken mari2 tablespoons olive oil skin-side down. Roast the nate all day. Pop it into 1 to 2 tablespoons chicken 25 minutes. Turn the oven and get some chicken skin side-up, asparagus and mini red lemon juice 2 tablespoons Dijon or brush pieces with some of peppers ready to roast the glaze and roast 10 while the chicken is roast- favorite grainy mustard 2 tablespoons maple ing. This way, you can have dinner on the table in syrup or honey By Carolyn O'neil The Atlanta Journal-Constitution (MCT) Pickling is an ancient way of preserving foods, but it's become a modernday darling on restaurant menus, especially in the South. Pickles are created in cold-water brine with salt, vinegar, sugar and spices. Good pickles, whether from okra or cucumbers, are crunchy and retain their garden-fresh colors. Because pickled fruits or vegetables aren't heat treated, their nutritional value stays pretty intact. Another benefit: The fermentation process produces "friendly" probiotic bacteria, which contribute to digestive health. One nutritional downfall is the high sodium content since significant salt is used in pickling. But don't try to make reduced-sodium pickles at home. Tips on the University of Georgia's National Center for Home Food Preservation website caution against cutting back on salt: "The salt used in making brined pickles not only provides characteristic flavor but also is vital to safety and texture." Salt inhibits the growth of bad bacteria. If you're concerned about sodium intake, pickles are not your pal. One small dill pickle contains 324 milligrams of sodium. 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