John Myers
Badischer Goliath Asparagus with Herb Foam and Chicken Breast Slices
The perfect badischer goliath asparagus with herb foam and chicken breast slices recipe with a picture and simple step-by-step instructions.
- 2 Chicken breasts
- 1 kg Fresh asparagus – preferably from Baden!
- 300 g Waxy potatoes – new harvest!
- 1 bunch Fresh smooth parsley
- 1 bunch Parsley crispy fresh
- 1 bunch Fresh dill
- 1 toe Fresh garlic
- 200 ml Lactose-Free cream
- Salt, pepper, paprika powder, sugar, 1 tbsp spelled flour, yeast-free vegetable stock
- 2 tbsp Olive oil
- Peel the asparagus and cut to the same length
- Wash the potatoes, peel them, cut them in half lengthways, then put them in salted water
- Wash the chicken breasts, pat dry, then season with salt, white pepper and paprika powder, then dust with a little flour to make them crispy
- Heat the oil in a pan, then fry the chicken breasts vigorously on both sides for 2-3 minutes, halve the garlic clove and fry it – if you like, you can also add a few stalks of thyme
- Put the asparagus in salted and sugared water, bring to the boil and then reduce the heat for about 10 minutes so that it is still firm to the bite
- Take the chicken breasts out of the pan and place in the oven preheated to 100 ° to cook
- Chop the herbs into small pieces
- Bring the cream to the boil, then add a little yeast-free vegetable stock and a little asparagus water (add the herbs just before serving!)
- Drain the potatoes and allow them to evaporate, then toss with a little pulled parsley
- Take the chicken breasts out of the oven and cut into slices
- Add the herbs to the cream sauce and whisk until frothy with the hand blender
- Serve the asparagus with the potatoes, pour the herb foam over the top and add a few pieces of chicken breast. If necessary, dress it up with a few stalks of chives
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