Chicken strips with asparagus

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 2 tbsp extra virgin olive oil
• ½ tsp black pepper from the mill
• ½ tsp sweet paprika powder
• ½ tsp garam masala
• ½ tsp fenugreek, ground
• 1 tbsp honey, liquid
• 250 g asparagus, white
• 1 tbsp extra virgin olive oil
• e.g. salt and pepper
• 20 g butter
• 1 small onion(s)
• 1 garlic clove(s), chopped
• 1 handful of parsley, freshly chopped
• ½ sprig(s) rosemary, fresh
• 500 ml chicken stock
• 125 g mascarpone
• ½ tsp sweet paprika powder
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 45 minutes

refined with mascarpone

Trim the meat of fat and tendons and cut into strips. Make a marinade from the oil and spices and let the meat marinate for 4-5 hours (preferably overnight). Peel the asparagus, trim off the woody ends, and cut the stalks into diagonal pieces. (Any leftovers can be reused for stock.) Heat the oil in a pan and stir-fry the asparagus pieces. Season with salt and pepper. Then set aside. Peel the onion and garlic, coarsely dice the onion and very finely dice the garlic. Finely chop the parsley and rosemary. Heat the butter in a pan and sear the meat. Add the diced onion and garlic and stir-fry them. Pour in the stock and simmer for about 10-15 minutes. Finally, add the chopped herbs and season with paprika, salt, and pepper. Stir in the mascarpone and stir in the fried asparagus pieces. Simmer for another 3-4 minutes. Arrange the strips on warmed plates and serve with your desired side dish. In this case, it was thick slices of cooked potatoes, fried until crispy in clarified butter.