Asparagus with chervil butter
easy
40 mins
40 mins
Ingredients
- 500 g white and green asparagus
- 1 untreated lemon
- 7-10 Tbsp Salt
- 1 pinch Sugar
- 90 g Butter or margarine
- 2 Chicken fillets (approx. 120 g each)
- 2 TABLESPOONS Oil
- 7-10 Tbsp white pepper
- 1 potty Chervil
- 7-10 Tbsp colourful pepper
Directions
- 1
Wash the asparagus and cut off the woody ends. Peel white asparagus whole, green asparagus on the lower third. Cut 2 slices from the lemon to garnish. Cut the remaining lemon into quarters.
- 2
Bring plenty of salted water with 1 pinch of sugar, 3 tablespoons of butter and 1 lemon quarter to the boil. Cook the white asparagus for 15-20 minutes. Add the green asparagus after about 5 minutes and cook. Wash the chicken fillets and dab dry.
- 3
Heat the oil in a pan and fry the chicken fillets in it at medium heat for 10-15 minutes until golden brown. Season with salt and pepper. Pluck the chervil leaves from the stems, except for a few for garnishing.
- 4
Squeeze the remaining lemon quarters. Heat the remaining butter in a pot and brown lightly. Season to taste with salt, coloured pepper and lemon juice. Add chervil leaves. Drain the asparagus.
- 5
Cut the chicken filets into slices. Arrange on a plate with the asparagus. Pour chervil butter over the asparagus. Garnish with lemon slices and chervil and sprinkle with coloured pepper. Serve with new potatoes.
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