We love this italian chicken with kalamata olives. Beau has been wanting to make these asparagus that Kristen made him in California for a while now. They were so good, it was fun cooking and eating them a different way. I am posting the chicken and olive kabobs and blanched asparagus because they went so well together!
Chicken and Olive Kabobs with Blanched Asparagus
Marinate chicken for at least 3 hours. Alternate Chicken between 2 to 3 olives on skewers. Grill on medium heat for 7 to 8 minutes turning once. Eat pieces of chicken with an olive on top, so yummy!
Bring a large pot of water to a boil. Throw in asparagus and boil for only about 1 and 1/2 minutes. Remove from heat, drain, and throw directly into ice water. Let sit until chilled. Remove from cold water and pat dry. Serve with ranch.