Baked Asparagus with Parsley Sauce and Coconut Chicken Schnitzel

Peel the asparagus and cut off the woody end if necessary. Lay out a sheet of aluminum foil and spread it in the middle with a little butter, sprinkle a pinch of salt and a pinch of sugar on top and put 2 slices of lime on top. Now put the asparagus on top and on top again, some butter, sugar, salt and the lime slices.

Now close the aluminum foil airtight and put it in the oven preheated to 200 degrees for about 30 - 35 minutes.

Put the sour cream together with the clove of garlic in a tall container, coarsely chop the parsley and also add it, finally add a dash of pistachio kernel oil and puree with the magic wand, then transfer to a bowl.

Finely chop the two hard-boiled eggs and fold in and season with salt, pepper and a little Espelette pepper.

Cut the chicken breast diagonally into schnitzel, pound them a little flat. Now set up a breading line: 1st station: a flat bowl with a little flour. 2nd station: a flat bowl with the two clumped eggs, which are seasoned with salt, pepper and Espelette pepper. 3rd station: a flat bowl with a 1: 1 mixture of breadcrumbs and desiccated coconut.

Now turn the chicken schnitzel first in the flour, then knock off the excess flour well, now pull it through the seasoned egg and finally roll it in the breadcrumbs and coconut flakes mixture and then fry in a pan in hot oil, circling the pan over and over again move the plate so that the oil spills over and the pannade becomes fluffy and rises. Then degrease on kitchen paper.

Arrange the asparagus on a plate and pour the parsley sauce over it and add the schnitzel.