With 2 huge Rotisserie Chickens we had plenty of leftovers. We served the Chicken at room temperature. With the Chicken we made Asparagus with Parmesan Cheese. To make the Asparagus - place Asparagus flat in a pan of boiling water to cover. Boil 3 to 4 minutes until just cooked. Remove from the water and plate. Pour Brown Butter over the Asparagus and top with grated Parmesan Cheese.
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