John Myers
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Asparagus with Strawberry Chutney
The perfect asparagus with strawberry chutney recipe with a picture and simple step-by-step instructions.
Asparagus …
- 2 Poles Asparagus white fresh
- 1 pole Asparagus green fresh
- 2 pinch Salt
- 0,5 teaspoon Sugar
… with strawberry chutney
- 0,5 Fresh shallot
- 75 g Fresh strawberries
- 0,5 teaspoon Green peppercorns
- Olive oil
- 1 tablespoon Balsamic bianco
- 1 teaspoon Honey liquid
Chicken schnitzel
- 1 Chicken schnitzel
- Egg
- Breadcrumbs
- Pepper and salt
- Fat for frying
Asparagus …
- Cut the ends off the asparagus. Peel the white asparagus whole, the green asparagus only in the lower third.
- Bring the water with salt and sugar to a boil. Cook the white asparagus on a low flame for 12 minutes. Add the green asparagus after five minutes and cook with it. Remove and drain.
… mit Erdbeer – Chutney
- Peel and finely dice shallot. Wash, clean and chop the strawberries. Rinse and drain peppercorns.
- Heat the oil. Steam the shallot in it until translucent. Add the strawberries and peppercorns. Briefly sauté with. Deglaze with the vinegar. Stir in honey. Bring it to the boil briefly and take it off the stove.
Chicken schnitzel
- Wash the meat and dry it on kitchen paper. Whisk the egg. Season the breadcrumbs with salt and pepper. Pull the schnitzel through the egg, turn in the breadcrumbs and fry in the hot fat.
Serving
- Place the asparagus on a plate. Spread the strawberry chutney on top. Serve with the chicken schnitzel and croquettes. Garnish as you wish.
P.S.
- I have to admit, asparagus is not really mine … But stimulated by the many asparagus recipes here over the last few days, I had to try again … and even I thought it was delicious ;-)))
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