Asparagus stew

Ingredients for 4 servings:

• 500 g asparagus, white
• 500 g potatoes
• 2 carrots
• 2 chicken breasts
• 200 g whipped cream
• some lemon juice
• 1 pinch of wild garlic in oil
• some parsley
• salt and pepper
• n. B. sauce thickener, possibly
• e.g. margarine or oil
• n. B. water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with potatoes and chicken

Peel the asparagus and cut into large pieces. Sprinkle the asparagus peels and ends with a teaspoon each of salt and sugar and let it steep for a short while. Then pour over enough water to cover the peels. Bring to a boil and then simmer on low heat. After about 30 minutes, drain through a sieve and collect the cooking water. Meanwhile, peel the potatoes and cut into large pieces. Peel and slice the carrots, cut the chicken breast into large pieces and season. Brown the chicken pieces in hot fat until crispy and remove from the pot. Now sauté the asparagus, potato, and carrot pieces in this pot, then deglaze with the asparagus water. Add the heavy cream and simmer the stew on low heat until all the ingredients are tender. Just before the end of the cooking time, add the chicken breast pieces. Season with salt, pepper, wild garlic, and perhaps a squeeze of lemon, garnish with chopped parsley, and serve. If using waxy potatoes, the stew may need to be thickened with a little gravy thickener.