John Myers
Green Asparagus, Chicken and Pasta …
The perfect green asparagus, chicken and pasta … recipe with a picture and simple step-by-step instructions.
- 2 Poles Asparagus green fresh
- Sugar and salt
- Some onion
- 1 teaspoon Butter
- 1 Tablespoon (level) Flour
- 80 Milliliters Asparagus water
- 40 Milliliters White wine dry
- 30 g Whipped cream
- 1 pinch Sugar
- White pepper and salt
- 2 Chicken fillets
- Salt and paprika
- Olive oil
- 80 g Tagliatelle
- Salt
- Fresh basil
- Cut the ends off the asparagus and peel the lower third. To cut in pieces. Bring the water with a little salt and sugar to the boil. Cook the asparagus for about seven minutes. Drain and drain. Catch the water in the process.
- Peel the onion and dice finely. Sauté in the hot butter until translucent. Sprinkle flour over it and sweat. Add the asparagus water, wine and cream while stirring. Simmer gently for five minutes. Season to taste with sugar, pepper and salt. Add the asparagus to the sauce and warm it up.
- Wash and dry the meat. Cut into stripes. Season with salt and paprika and fry in hot oil.
- Cook the noodles in the boiling salted water until they are firm to the bite. Drain and drain.
- Place the pasta on a plate. Spread the asparagus with the sauce on top. Arrange the chicken strips on top. Garnish with basil.
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