How to chicken fillets with asparagus
This is a wonderful dish that you should only make if you can get your hands on fresh and preferably locally cultivated asparagus. This was fresh but from Spain...
Start by chopping the onion. Cut off the stems of the asparagus but don't throw it away. If the stems are very coarse, peel them.
Fry the chicken.
Let 1 liter of water come to a boil with the salt and the sugar. Add the veggies.
Let the fillets get a nice color. Don't let it get too crowded in the pan, rather place the fillets already fried in a dish.
Once the larger pieces of asparagus are ready - it only takes a couple of minutes - remove them from the boiling water.
Continue to cook the onion and the asparagus stems. Depending on the size of the asparagus stems it takes another 5-7 minutes.
When properly cooked sift the veggies. Keep the water though, some of it will be used soon. Pour the veggies into a container. Use a hand mixer to make a purée. Add 50 ml of the water.
Add basil. Of course it tastes so much more with fresh basil but I forgot to buy it, so here I've used frozen (maybe 2-3 tblsp).
Stir and add crème fraîche.
The chicken has got enough color. Add 100-150 ml of the water the veggies were cooked in.
Put on a lid and simmer for about 10 minutes. Then add the lovely green sauce to the chicken pan.
Like so. Make sure the fillets are covered.
Roll 2 asparagus in a slice of ham and put it on top of each fillet.
And yet a few more. Here I've used prosciutto but it also works with regular smoked ham.
Add grated parmesan.
And some black pepper.
Enjoy a spring inspired dinner!
Serve with boiled potatoes and/or a salad.
- 4.0 Chicken fillets
- 4.0 slices of prosciutto or smoked ham
- 250.0g Asparagus
- 1.0tsp Salt
- 1.0tsp Sugar
- 4.0Tbsp grated Parmesan cheese
- The sauce:
- The thick parts of the asparagus
- 100.0ml Crème fraîche
- 100.0ml of the water the asparagus was cooked in
- 1/2 of a basil pot
- Salt & pepper