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Chicken Goulash with Asparagus

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Chicken Goulash with Asparagus

The perfect chicken goulash with asparagus recipe with a picture and simple step-by-step instructions.

  • 350 g Chicken breast fillet
  • 350 g Fresh asparagus
  • 2 Spring onions fresh
  • 1 Msp Saffron threads
  • Lemon pepper
  • Fleur de sel
  • 0,5 liter Asparagus cooking water
  • 2 tablespoon Cream
  • Parsely
  • 1 tablespoon Plant cream
  1. Peel the asparagus and cut into 5 cm pieces, put the tips aside, peel the onion and cut into rolls, cut the meat into bite-sized pieces and season with lemon pepper saffron threads fleur de sel
  2. Now heat the vegetable cream, sauté the meat onion and asparagus, add the asparagus water and simmer for 15 minutes, about halfway through the cooking time, add the asparagus heads when everything is soft, add the cream and refine with pertersil and serve with ribbon noodles.
Dinner
European
chicken goulash with asparagus

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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