Asparagus ragout au gratin

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling salted water for about 20 minutes. In the meantime, clean the asparagus and cut off the woody ends. Wash asparagus, cut into pieces and cook in boiling salted water for 18-20 minutes. Wash the chicken fillets, dab dry and cut in half. Heat 1 tablespoon of oil in a frying pan and fry the chicken fillets over medium heat on each side for about 6 minutes.

2. 2

   Season with salt and pepper and cut into slices. Grate the cheese coarsely. Drain the potatoes, rinse with cold water and remove the skin. Drain the asparagus on a sieve. Drain the fat in a pot, dust with flour and sweat on. Deglaze with stock and cream and bring to the boil while stirring. Season with salt and pepper and stir in 3/4 of the cheese. Put chicken fillet slices, asparagus and sauce in an ovenproof dish and sprinkle with the rest of the cheese. Bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 15 minutes. In the meantime, heat the remaining oil in a pan and fry the potatoes for about 10 minutes, turning them over.

3. 3

   Season with salt and pepper and stir in 3/4 of the cheese. Put chicken fillet slices, asparagus and sauce in an ovenproof dish and sprinkle with the rest of the cheese. Bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 15 minutes. In the meantime, heat the remaining oil in a pan and fry the potatoes for about 10 minutes, turning them over. Season the potatoes with salt and pepper. Serve the asparagus ragout sprinkled with chervil as desired. Add roast potatoes extra

Nutrition Facts

KCAL
660 kcal

CARBS
32 g

FATS
37 g

PROTEINS
48 g