Cut off the woody ends of the asparagus, peel (green asparagus does not have to be peeled), cut into bite-sized pieces and cook in plenty of water with a little salt, a teaspoon of sugar and a good dash of lemon. Pour off and set aside.
Boil ribbon noodles in salted water for about 7 minutes, pour off and briefly pour cold water over them and drain well.
Now to the chicken. The day before we had a corn poulard, of course way too much for 2 people. Then I cut all the meat that was left over into small pieces and used it ....... because we won't "throw away" any food (if any) leftovers (stay) with the next meal with "built-in". If you don't have any leftovers, just cut the chicken breast into small pieces and fry them in the pan until golden brown or cook them in a little chicken broth.
Melt the butter lard in a saucepan, stir in the flour and deglaze with the vegetable stock. Fill up to the desired consistency of the sauce with milk (stirring constantly). Finally, mix in the cheese and the chives cut into rolls and season with salt if necessary.
Add asparagus, pasta and meat to the sauce and stir. Hope you like it as good as we do!