John Myers
Ingredients for 2 servings:
- 500 g asparagus, green or white
- 300 g chicken breast fillet(s)
- salt and pepper
- Paprika powder
- 30 g oil or butter
- 150 g strawberries
- 1 avocado(s)
- 1 tbsp lemon juice
- 1 tsp sugar
- 2 tbsp sour cream
- 80 g crème fraîche
- 1 tsp tomato paste
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Cook the asparagus according to its color. I always use green asparagus, which doesn’t require much cleaning or cooking. Briefly cook white asparagus until al dente. Cut the chicken breast fillets into bite-sized pieces, season with salt, pepper, and paprika, then sauté. Wash and hull the strawberries, then halve or quarter them depending on their size. Chop the avocado and season with lemon and sugar. Mix the dressing ingredients and season to taste. Combine all the salad ingredients in a bowl, pour the dressing over the top, and gently toss everything together.
Facebook Comments