Roasted asparagus with chicken crossies

Name: Roasted asparagus with chicken crossies
Yield: 1
Ingredients: 500 g white and green asparagus; 150 g cherry tomatoes; 75 g Parmesan (piece); 2 TABLESPOONS Breadcrumbs; 1 Egg (Gr. L); 400 g Chicken filet; 7-10 Tbsp salt, pepper; 250 g Spaghetti; 4-5 Tbsp Oil; 7-10 Tbsp Chervil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

500 g white and green asparagus
150 g cherry tomatoes
75 g Parmesan (piece)
2 TABLESPOONS Breadcrumbs
1 Egg (Gr. L)
400 g Chicken filet
7-10 Tbsp salt, pepper
250 g Spaghetti
4-5 Tbsp Oil
7-10 Tbsp Chervil

Directions

1
Wash the asparagus. Peel white asparagus and cut off woody ends. Cut only the ends of the green asparagus generously. Cut the whole asparagus into diagonally thick slices. Wash and halve the tomatoes.
2
Grate parmesan. Mix with breadcrumbs in a deep plate. Whisk the egg and 3 tablespoons of cold water. Wash the chicken fillets, dab dry and cut into thick slices. Season with salt and pepper. Turn first in the egg and then in the cheese mixture. Press on a little bit
3
Cook the spaghetti in boiling salted water for 8-10 minutes until al dente. Heat 2-3 tablespoons of oil in a large coated frying pan. Fry the crossies on both sides at medium heat for about 4 minutes
4
Heat 2 tablespoons of oil in a large frying pan. Fry the asparagus at medium heat for about 6 minutes while turning. Fold in tomatoes. Season with salt and pepper. Drain spaghetti, add and fry for a short time. Season to taste and arrange with the crossies. Garnish with chervil
5
Drink: cool wine spritzer