Asparagus with chicken breast strips on tomato vinaigrette

Ingredients for 2 servings:

• 1 kg asparagus
• 400 g chicken breast fillet(s) or turkey breast fillet
• 2 tbsp oil (rapeseed oil)
• 1 tbsp balsamic vinegar
• 1 tbsp vinegar (fruit vinegar)
• 2 beefsteak tomatoes
• 1 tsp mustard
• salt and pepper
• 1 bunch of herbs to taste (e.g. lovage, chives)
• 1 tbsp butter

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the asparagus and trim off the woody ends. Then cook in boiling salted water with a pinch of sugar and a tablespoon of butter for about 12-15 minutes. Cut the chicken breast into thin strips. Season with salt and pepper and fry briefly on both sides in neutral oil or clarified butter. In the meantime, prepare the tomato vinaigrette by very finely chopping the herbs, skinning the tomatoes and cutting them into cubes. Whisk the balsamic vinegar with the mustard, pepper and salt until smooth. Then slowly whisk in the oil until thickened. Add the prepared tomatoes and herbs. To serve, place the asparagus on a platter or plate. Arrange the chicken breast strips on top and pour the vinaigrette over it. Serve with baguette or ciabatta.