1 bunch medium to thick asparagus
1 TBSP preferred cooking oil
1/3 cup chopped shallots or onion
1/2 TSP Kevin’s All-Purpose Seasoning
1/2 TBSP lemon juice
2 TBSP chopped parsley, divided
1/2 TSP red peppercorns, lightly crushed, optional
Garnish: lemon slices
Break chicken strips apart by massaging the pouch before opening. Cut open pouch, thoroughly drain chicken broth, and discard. Set chicken aside.
Trim the woody ends off of the base of the asparagus by hand or a knife. Use a vegetable peeler to shave thin strips from the asparagus tip to the bottom, rotating one half turn after each peel. Shave the asparagus until too thin to peel. Chop asparagus scraps and reserve asparagus tips in one bowl. Reserve asparagus shavings in another bowl.
Heat skillet, over MEDIUM for 1 minute with preferred cooking oil. Add shallots, asparagus tips, scraps, Kevin’s All-Purpose Seasoning, and stir for 2 minutes. Cover and cook for 1 minute.
Uncover asparagus and scoot to the side of the pan. Adjust heat to MEDIUM HIGH, and wait 1 minute. Add chicken to skillet, and heat 1-2 minutes on each side until lightly browned. Add the asparagus shavings during the last 30 seconds of browning chicken.
Reduce heat to LOW, stir in Piccata Sauce, lemon zest, lemon juice, and 1 TBSP parsley. Simmer for 1 minute.
Transfer chicken to a serving platter or bowl. Garnish with remaining parsley, red peppercorn, and lemon slices.
Change it up: Exchange the shaved asparagus for shaved Brussels sprouts! Delish!