Balsamic Chicken & Asparagus

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions. In a bowl, combine the vinegar, soy sauce, sugar, and 2 tablespoons of water; season with salt and pepper. 

Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and half the cheese; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. 

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the halved asparagus. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and the asparagus is tender when pierced with a fork. Transfer to a bowl; add the almonds and stir to combine. Cover to keep warm. Taste, then season with salt and pepper if desired. Wipe out the pan. 

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

*An instant-read thermometer should register 165°F.

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the remaining butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and finished asparagus. Top the chicken with the sauce. Garnish the asparagus with the remaining cheese. Enjoy!