2. Sauté the Asparagus. In a large skillet, I heat the olive oil over medium-high heat. I add the asparagus and cook for about 4–5 minutes, until it’s bright green and tender-crisp.

2 tablespoons light brown sugar. 5 large garlic cloves, halved. 1 (8- x 3-inch) piece kombu (about 1/4 ounces), toasted. 10 thyme sprigs. 2 rosemary sprigs. 1 fresh bay leaf. Chicken. 1 (3-pound ...

Whack the garlic with the flat side of a knife and scatter them among the chicken pieces. Bake 10 minutes. Top the chicken with the remaining breadcrumb mixture.

3) Prepare the Orzo: In the same skillet, melt butter and sauté garlic for 1 minute. Add orzo and toast for 2 minutes. Pour in chicken broth and simmer until orzo is tender (about 10 minutes).

Stir in the garlic, bay leaf, and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes. Add the drained beans, stock, and 3 tablespoons of the reserved bacon ...