We created a dish with eggs, asparagus, and chicken broth. In the creation of that dish we found that we really enjoy the flavor of asparagus paired with a rich, intense chicken broth. The other day when we found some beautiful asparagus I went to the freezer and pulled out a container od roast chicken broth from our growing supply. Amaya is a big fan of broth and soupy noodles. Thankfully our pressure cooker has allowed us to keep up with her appetite.
For the asparagus pictured above, we put the broth in the pan and steamed the asparagus in it until just tender. We served them in a shallow bowl in a puddle of broth so that everyone could enjoy them together. We could have served them with a bowl of mayonnaise (perhaps even schmaltz based) to dip the asparagus in. This would have introduced the egg element from the original dish. Instead we kept things simple. Amaya was thrilled with her dish because it was fun to eat with her fingers, dipping the asparagus pieces in the roasted chicken jus, and because it was so good.
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