Recipes
Lemon-Oregano Cornish Hen with Asparagus & Corn
Uses: Cornish hen, asparagus, corn, lemon
Ingredients:
- 1/2 Cornish hen, or about 8 to 10 ounces cooked portion
- 5 asparagus spears, trimmed
- 1/2 ear cooked corn, or about 1/3 cup kernels
- 1 tablespoon lemon juice
- 1 teaspoon oil
Instructions:
- Heat the oven to 400°F. Season the Cornish hen with lemon juice, oregano, garlic powder, paprika, black pepper, oil, and a small amount of salt.
- Roast until the thickest part of the breast and inner thigh reaches at least 165°F. Let rest for 5 to 10 minutes.
- While the hen rests, sauté asparagus in a lightly oiled skillet for 4 to 6 minutes, until tender-crisp, seasoning with pepper and a small amount of salt.
- Serve the hen with asparagus and warm cooked corn, finishing the vegetables with a little lemon juice.
Good for: A late-summer roasted poultry dinner with bright lemon, tender asparagus, and sweet corn.
Optional: Add yellow rice on the side for a larger meal.