The plan for the asparagus had originally been a Chinese style dish A makes with chicken and asparagus, but now that we had balsamic vinegar, we decided to try something different with chicken, basil, asparagus, mushrooms, shallots, garlic, balsamic vinegar, olive oil, salt and pepper. Very similar to yesterday's cookbook experiment (and probably cost about the same, around $11-12, but I don't remember how much the giant frozen chicken bag cost) except instead of tomatoes we decided on asparagus and mushrooms. Unlike yesterday, I did all the vegetable prep work even if it took me longer than it would have taken A. So it was more of a joint cooking project.
We both concluded that the meal was good but yesterday's recipe was better. We'll probably stick to A's usual recipe with asparagus but it was worth a try!