Asparagus Recipes from the Lied Lodge Kitchen

May 13 by in Recipes tagged , , , with Comments Off


A restaurant nestled in the middle of 260-acre Arbor Day Farm definitely has its benefits.
The benefit du jour: loads of fresh asparagus, fresh from our own backyard.

With anywhere from 30-80 pounds of perfectly crisp-yet-tender Arbor Day Farm asparagus being harvested and brought to the kitchen two or three days per week, the culinary team here at Lied Lodge is finding all kinds of great ways to prepare this seasonal treat for our guests.

Today I’ll share a recipe for Bacon Chicken Asparagus Wraps with Orzo Pasta Salad

Try them out for yourself, and let us know what you think:

Bacon Chicken Asparagus Wraps
makes 2 sets of appetizers (shown above, left side)

1 six-ounce chicken breast cut in fourths the long way
12 asparagus spears, woody ends trimmed
4 large fresh basil leaves
4 strips apple smoked bacon
Salt & pepper to taste

Lay out each strip of bacon. Then lay out 2 asparagus spears perpendicular on one end of the bacon, lay the chicken strip parallel on top of the asparagus, and place a third spear on top of the chicken. Roll the chicken and asparagus until the bacon wraps it completely. (See photograph at right.) Place the rolls seam-side down on a sprayed cookie sheet and bake for about 8 minutes at 350 degrees. Flip rolls and bake for about another 8 minutes, or until the bacon is a nice dark brown and the chicken breast is done.

Port Wine Glace
This brown sauce is drizzled over the wraps and onto the serving platter or individual plates.

2 cups of your favorite port wine
Reduce it in a sauté pan, medium heat, down to about 1/2 a cup
Add honey until slightly thick
Let cool and check consistency

*When adding honey, it will seem perfect, like the consistency of Hershey’s chocolate syrup, but it will thicken when cooled… so stop adding honey when it seems almost too thin.

Orzo Pasta Salad
Shown in top photo, right side.

1 c. orzo (rice-shaped pasta)
6 artichoke hearts
1/2 cup sundried tomatoes
Dozen leaves baby arugula
1/4 c. extra virgin olive oil
1/4 c. basil pesto (fresh basil blended together with roasted pine nuts, extra virgin olive oil, asiago cheese, lemon juice, salt and pepper)
Squeeze of fresh lemon juice
Splash of red wine vinegar

Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer to medium bowl; cool.

Whisk olive oil, vinegar and lemon juice in small bowl; pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper. Let stand at room temperature and stir before serving.


Chad Borner is the Sous Chef at Lied Lodge & Conference Center at Arbor Day Farm. Find more great recipes online in the Lied Lodge Recipe Box.

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