Asparagus with Swedish potatoes

Ingredients for 4 servings:

• 800 g potatoes, medium-sized
• salt and pepper
• 25 g Parmesan, grated
• 2 kg asparagus, white
• 1 shallot(s)
• ¼ liter of dry white wine (2002 Rheingau Riesling “Rüdesheimer Burgweg”)
• 200 g whipped cream
• 4 chicken breast fillets
• ½ bunch chives
• 15 g almond(s) (flakes)
• 1 tsp vegetable broth (instant)
• 2 egg yolks
• oil
• Chervil, for garnishing
• Fat
• Sauce thickener

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Peel the potatoes, place one at a time on a spoon and make several deep cuts. Place in a large, ovenproof dish and sprinkle with salt, pepper and Parmesan cheese. Add approx. 40g of fat in flakes to the potatoes. Bake in a hot oven (electric oven 200°C/fan: 175°C) for 45-50 minutes. In the meantime, peel the asparagus and trim off any woody ends. For the sauce, finely dice the shallot. Heat the fat in a saucepan. Sauté the diced shallots until translucent. Deglaze with all but 3 tablespoons of white wine and cream, bring to the boil, then thicken with a sauce thickener. Bring back to the boil briefly, then whisk together the rest of the cream and the egg yolk and stir into the hot sauce. Do not boil again! Season to taste with salt, pepper and a little vegetable stock. Cook the asparagus in boiling salted water for 15-20 minutes. Wash the chicken fillets and pat dry. Heat oil in a pan. Fry the fillets, turning occasionally, for about 10 minutes. Season with salt and pepper. Finely chop the chives. Roast the almonds in a dry pan. Drain the asparagus and arrange only the potatoes and chicken fillets on a warmed platter. Pour some of the sauce over the asparagus and serve sprinkled with almonds and chives and garnished with chervil. Serve the remaining sauce separately.