Chicken Saltimbocca with roasted asparagus

Name: Chicken Saltimbocca with roasted asparagus
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g white and green asparagus; 4 (approx. 600 g) Chicken filets; 7-10 Tbsp salt, pepper; 6 discs Parma ham; 8 Stem(s) Thyme; 1⁄2 Federation Chervil; 2 TABLESPOONS Oil; 7-10 Tbsp Juice of 1 orange; 1-2 TABLESPOONS liquid honey

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g white and green asparagus
4 (approx. 600 g) Chicken filets
7-10 Tbsp salt, pepper
6 discs Parma ham
8 Stem(s) Thyme
1⁄2 Federation Chervil
2 TABLESPOONS Oil
7-10 Tbsp Juice of 1 orange
1-2 TABLESPOONS liquid honey

Directions

1
Wash the asparagus. Peel the white asparagus. Cut the woody ends off all the asparagus. Cut the stalks diagonally into pieces.
2
Wash the meat, dab dry and cut into 3 pieces. Season with a little salt and pepper. Cut ham crosswise in half. Wash thyme and chervil, shake dry. Cut thyme stalks into 3 pieces.
3
Place 2 stems on each piece of meat and wrap each with 1⁄2 ham slice.
4
Preheat oven (electric cooker: 100 °C/circulating air: 80 °C/gas: see manufacturer). Heat 1 tablespoon of oil in a pan. Fry the meat for approx. 2 minutes on each side and place in an ovenproof dish. Cook in a hot oven for approx. 20 minutes.
5
Heat 1 tablespoon of oil in a frying pan. Fry the white asparagus for about 8 minutes. Fry the green asparagus for 5 minutes. Stir in orange juice and honey, boil down a little. Season with salt and pepper. Pluck off the chervil leaves and sprinkle over it.
6
Dress everything.