asparagus & chicken

asparagus & chicken

It’s asparagus season. White asparagus are the best, I know a lot of people prefer the green ones, which of course also work with this recipe. The chicken filets are crusted with sesame seeds and lots of fresh herbs, and the sauce is a light foamy and lemony dressing to round up this spring feast!

Ingredients for two:

  • Asparagus (the tips only – about 20 pieces)

  • 200g chicken filet

  • 2 TBS sesame seeds

  • 20g of fresh herbs (coriander, parsley and dill)

  • 1 TBS of runny honey

  • 2 TBS Worcester sauce

  • 2 TBS olive oil

  • Salt & pepper

For the sauce:

  • 1 egg (separated)

  • 1 TS mild mustard

  • 1 pinch of cayenne pepper

  • Sunflower oil

  • 0.5 lemon

  • Salt

Directions:

Start with the sauce. Make a very short mayonnaise by whisking the egg white until stiff, set aside. Mix the egg yolk with mustard, cayenne pepper and salt and start whisking, then incorporate the oil little by little, until the mayonnaise thickens. Squeeze in half the lemon and keep whisking, until you have approximately 1 dl of mayonnaise. Add more salt, the taste should be a bit too salty as you will incorporate (with a regular spoon, not the whisk) the beaten egg white (about half of it) to receive a fluffy and light foam.

Finely chop the herbs and add half of them to the sauce. Set aside to the fridge.

The chicken is marinated in the Worcester sauce, the honey and olive oil and a good pinch of pepper. Keep turning the chicken filets from time to time and leave them marinating for about 30 minutes. Meanwhile, mix the sesame seeds with the other half of the herbs, then put the marinated chicken in this mix and turn around, until covered on all sides.

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Cook the asparagus in a lot of water (add some butter, lemon juice, salt and a little bit of sugar) and wait until soft. Now on medium heat panfry the chicken in olive oil; be patient in order not to burn the sesame coating. Don’t forget to season with some salt while the chicken is cooking.

Dress the sauce on a serving dish, distribute the asparagus on top and then place the chicken on the asparagus to finish. Beautiful and delicious, your guests will love it!

 

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