Asparagus, chicken, and tomato salad with bread and chips for 2 people

Ingredients for 2 servings:

• 4 stalk(s) asparagus, green
• 1 tsp salt
• 1 pinch(s) of sugar
• 200 g poultry, cooked or fried
• 1 bell pepper(s), green
• 3 m.-large tomato(s)
• 100 g crème fraîche
• 4 tbsp water from cooking asparagus, possibly more
• 10 g parsley
• 10 g chives
• Salt, from the mill
• Pepper, colorful, from the mill
• Fat, for the pan
• 2 slice(s) bread(s), wholegrain or brown bread

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Crisp and smooth – a successful symbiosis!

Peel the lower third of the asparagus, trim off the ends, and cook with salt and sugar for 5-7 minutes, depending on the thickness of the stalks. Then cut into small pieces and place in a bowl. Chop the poultry into small pieces and add to the asparagus. Quarter, deseed, and dice the bell peppers, and add to the bowl. Quarter, deseed, and dice the tomatoes, and add to the bowl as well. Carefully mix everything well. (DO NOT discard the tomato seeds – store them in the refrigerator for the next soup or sauce.) Finely chop the parsley and dill, make a dressing with the crème fraîche and the asparagus cooking water, and season to taste. Pour the dressing over the salad, stirring in just before serving. Cut the bread slices lengthwise and cut each half into thin fries. Heat the fat in a pan over medium heat and fry the fries on both sides until crispy. Divide between plates and serve with salad for a truly delicious meal!