Chicken breast stuffed with a duet of asparagus and wild garlic

Ingredients for 2 servings:

• 2 chicken breasts
• 3 stalk(s) asparagus
• 10 wild garlic leaves
• 1 egg yolk
• 1 handful of breadcrumbs
• 30 g blue cheese (Saint Agur)
• 1 tbsp olive oil
• 1 pinch of salt
• 1 pinch of pepper
• 1 tsp, leveled curry
• 1 pinch of nutmeg
• 1 tbsp wild garlic pesto

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Spring fantasy from the steamer

For the filling, blanch the asparagus in a steamer for 2 minutes and allow to dry slightly, then cut into pieces of about 5 mm. Finely chop the wild garlic. Also cut the Saint Agur into smaller pieces. Mix the asparagus pieces, chopped wild garlic and cheese together with the egg yolk, oil and breadcrumbs in a bowl until you have a fairly firm paste, seasoning with salt, pepper and nutmeg. The paste should have an elastic consistency so that it can be easily stuffed into the chicken breasts. You can vary the amount of breadcrumbs and oil until you achieve the desired consistency. Use a sharp knife to cut a pocket into the chicken breasts and fill it with the paste, then close the cut with a toothpick. Season with salt and pepper and sprinkle with curry powder. Then place on a solid tray and steam in a steamer at 100°C for 12-15 minutes (depending on size). Slice and serve on a plate with a spoonful of wild garlic pesto. As a side dish, I made tagliatelle with cherry tomatoes, grated with truffle or Parmesan cheese, depending on your taste. And last but not least, don’t forget the asparagus.