This was a recipe intended for crepes, but I made it for on top of a baked potato. Now, I don't know if we will ever have it the other way. We just LOVED LOVED it this way. I guess that's the way recipes go sometimes.
Baked Potato with Chicken & Asparagus
from Tina Hudgens
4 extra large baked potatoes, pre-cook and have ready to go
3 tbsp butter
2 tbsp onions, finely diced
1/2 lb fresh Asparagus, trimmed and cut into pieces
3/4 cup chicken broth
1 tsp finely grated lemon zest
1 tbsp parsley, herb de provence, dill or whatever is your favorite
2-1/2 cups shredded rotisserie chicken, pre-cooked (I buy the pre-made one at the grocery store)
3/4 cups grated Parmesan cheese
Kosher Salt & Pepper
In a skillet over medium-high heat melt the 3 tbsp of butter. Add in onions and cook for about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add in the chicken broth, lemon zest, 1 tbsp of your favorite herb and simmer until sauce is slightly thickened, about 2 minutes. Stir in the shredded pre-cooked chicken, 1/2 cup Parmesan cheese and season how you wish with kosher salt & pepper. Cook for about 2 to 3 minutes until cheese melts. Serve mixture on top of Baked Potatoes and sprinkle with remaining cheese.