Preparation:

Rinse hens inside and out; pat dry. Place breast-side down on cutting board. Using poultry shears or large knife, cut along both sides of backbone and remove. Spread bird open, turn breast side up, and press flat. Cut down center of breast bone; split bird into two halves. Sprinkle with tarragon.

In large skillet or Dutch oven, heat oil over medium-high heat. Add hens, skin-side down; cook for 6 to 7 minutes on each side until browned. Add broth, lemon juice, garlic, salt and pepper; bring to a boil. Reduce heat to medium-low. Cover and simmer for 20 to 30 minutes or until hens register 180° F in thickest portion.

Add asparagus; cover and steam for 5 minutes or until asparagus is crisp-tender. Place hens and asparagus on serving platter. In small bowl, dissolve cornstarch in water, and stir into pan juices. Bring to a boil; cook for 1 to 2 minutes or until thickened. Serve over hens.

NOTES: Poultry, lemon, and asparagus combine for a fancy spring feast for just a few.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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