Patties with asparagus ragout

Name: Patties with asparagus ragout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 375 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 500 g green asparagus; 4 (100 g) Queen pies; 30 g Butter or margarine; 30 g Flour; 1/4 l Vegetable broth (instant); 100 ml White wine; 125 g Whipped cream; 7-10 Tbsp Lemon juice; 1/2 potty Chervil; 7-10 Tbsp Lemon slices

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

375 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
500 g green asparagus
4 (100 g) Queen pies
30 g Butter or margarine
30 g Flour
1/4 l Vegetable broth (instant)
100 ml White wine
125 g Whipped cream
7-10 Tbsp Lemon juice
1/2 potty Chervil
7-10 Tbsp Lemon slices

Directions

1
Wash the chicken meat, dab dry and cut into strips. Heat oil in a pan. Fry the meat in it vigorously while turning. Season with salt and pepper. Wash the asparagus, cut off the lower woody ends.
2
Cut asparagus into small pieces and cook in boiling salted water for about 5 minutes. Heat pâtés in a preheated oven (E: stove 200 °C/ gas: level 3) for 10 minutes. Melt the fat in a saucepan.
3
Sweat flour in it. Deglaze with stock, wine and cream while stirring. Bring everything to the boil, simmer for about 3 minutes. Season to taste with salt, pepper and lemon juice. Drain the asparagus and let it drain.
4
Add the meat and asparagus to the sauce and warm it up. Chervil, except for something to garnish, chop roughly and fold into the ragout. Fill the asparagus ragout into the pâtés, place on plates, and add the rest of the ragout to the plates.
5
Garnish with lemon slices and chervil.