John Myers
Asparagus Pan
The perfect asparagus pan recipe with a picture and simple step-by-step instructions.
- 500 g Green asparagus
- 400 g Chicken breast fillet
- 2 Fresh shallot
- 2 Toes Fresh garlic
- 2 small Fresh yellow and red peppers
- 2 tbsp Olive oil
- Curry Anapurna (mild)
- 150 ml Broth
- 1 Sting Cold butter
- Sea salt from the mill
- Pepper from the grinder
- Sweet paprika
- 1 Splash Lemon juice
- Peel and chop the shallot and garlic, peel the ends of the asparagus, cut away the woody ones. Cut the asparagus stalks into thin slices (I cooked the tips in a little broth in the microwave and used them for a salad, then I used the broth for this). Clean, core and dice the peppers.
- Heat the oil in a pan and then fry the chicken fillets all around. Add the curry powder and roast briefly. Then add the shallot and the garlic, let translate. Add the chopped vegetables and fry briefly. Then pour in the broth and let it steep a little over a low heat. Finally stir in a little cold butter to thicken.
- Season to taste with the remaining spices and a squeeze of lemon juice
- I ate it without a side dish, but rice would surely go well
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