John Myers
Contents
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Ingredients
Green asparagus: (For 3 people!)
- 1 kg Green asparagus
- 1 arc Parchment paper
- 4 tbsp Sunflower oil
- 100 g Young Gouda, finely diced
Spicy sauce:
- 1 tbsp Butter
- 75 g 1 Onion
- 2 tbsp White wine
- 4 tbsp Cooking cream
- 200 ml Vegetable broth (1 teaspoon instant broth)
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 2 big pinches Sugar
- 2 tbsp Plucked parsley
Chicken breast fillet:
- 250 g 2 chicken breast fillets, 125 g each
- Coarse sea salt from the mill
- Colorful pepper from the mill
- Sweet paprika
- 2 tbsp Sunflower oil
Serve:
- 2 ½ vine tomato for garnish
Instructions
Green asparagus:
- Grate or finely dice the young Gouda cheese (100 g). Cut off the woody ends from the asparagus. Cover the baking tray with baking paper, spread the asparagus on top and drizzle / brush with sunflower oil (4 tbsp). Preheat the oven to 200 ° C and bake the tray with the asparagus in it for about 10 minutes. Take out, sprinkle the young Gouda cheese on top and bake again in the oven for about 5 minutes.
Spicy sauce:
- Peel and finely dice the onion. Heat butter (1 tablespoon in a small saucepan, fry the onion cubes vigorously while stirring, deglaze / pour in white wine (2 tablespoons) and vegetable stock (200 ml). Stir in the cooking cream (4 tablespoons) and add coarse sea salt from the mill Season (2 big pinches), colored pepper from the mill (2 big pinches) and sugar (2 big pinches). Add the plucked parsley (2 tbsp) and puree everything with the hand blender. Let the sauce reduce / reduce for a few minutes .
Chicken breast fillet:
- Wash the chicken breast fillets, dry them with kitchen paper, season on both sides with coarse sea salt from the mill, colored pepper from the mill and sweet paprika. Heat sunflower oil (2 tbsp) in a coated pan, fry the chicken breast fillets on both sides (about 6 -7 minutes) until golden-brown, remove, let rest a little and cut into strips.
Serve:
- Serve green asparagus with a spicy sauce and chicken breast fillet, garnished with half a tomato.
