Poultry-Asparagus Cocktail

Name: Poultry-Asparagus Cocktail
Cook time: 45 min
Total time: 45 min
Yield: 9
Ingredients: 600 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g white asparagus; 7-10 Tbsp Sugar; 150 g frozen peas; several sheets Iceberg lettuce; 250 g Yoghurt; 6 TABLESPOONS Salad Mayonnaise; 7-10 Tbsp Lemon juice; 7-10 Tbsp some Worcester sauce; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Chervil and strawberries

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 9

600 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g white asparagus
7-10 Tbsp Sugar
150 g frozen peas
several sheets Iceberg lettuce
250 g Yoghurt
6 TABLESPOONS Salad Mayonnaise
7-10 Tbsp Lemon juice
7-10 Tbsp some Worcester sauce
7-10 Tbsp Sweet peppers
7-10 Tbsp Chervil and strawberries

Directions

1
Wash the meat, dab dry. Fry in hot oil all around for 10-12 minutes. Seasoning, let cool down
2
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into diagonal pieces. Steam them in a little boiling salted water covered with some sugar for about 5 minutes. Add peas and cook for about 1 minute. Drain
3
Clean, wash and cut the salad into strips. Mix yoghurt and mayonnaise. Season with lemon juice, Worcester sauce, paprika, salt, pepper and sugar. Dice meat
4
Layer all the prepared ingredients in glasses. Pour sauce over them. Garnish with chervil and strawberries