Asparagus salad with pineapple and chicken

Ingredients for 2 servings:

• 2 chicken breast fillets
• Salt
• 5 peppercorns
• 500 g asparagus, white
• 1 tbsp butter
• 1 pinch(s) of sugar
• 4 small tomatoes
• 1 can pineapple pieces
• 3 tbsp mayonnaise
• 3 tbsp sour cream
• 1 tbsp lemon juice
• 1 tbsp parsley, chopped
• salt and pepper
• some sugar
• 1 dashes Worcestershire sauce

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

For this purpose, the inexpensive broken asparagus can be used

Cook the chicken breasts in half a liter of salted water with the peppercorns over low heat for 15 minutes, then let cool and cut into pieces. Peel the asparagus and cut into 5 cm pieces. Cook in salted water with butter and sugar for 15 minutes, then drain and let cool. Score the tomatoes and blanch them with hot water, peel off the skins, and dice the tomatoes. Drain the canned pineapple. Make a marinade with the remaining ingredients. Mix the asparagus, meat, tomatoes, and pineapple with the marinade and let the salad marinate in the refrigerator for 30 minutes.