Asparagus Vegetable Casserole with Chicken
Asparagus vegetable casserole with chicken is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g green asparagus
- Salad salt
- 150 g Brown Mushrooms
- 200 g Cherry tomatoes
- 150 g peas (fresh or frozen)
- 500 g fresh spinach leaves
- 1 onion
- 1 tbsp butter
- pepper (ground)
- nutmeg
- 2 chicken breast fillets (≈140 g each)
- 2 tbsp Rapeseed oil
- 4 eggs
- 200 ml whipping cream
- 200 g Sour Cream
- 1 tsp lemon zest (unprocessed)
- 0.5 tsp turmeric
Instructions
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1.
Wash the asparagus, trim hard ends and parboil in salted water for about 5 minutes. Shock in cold water and drain. Clean and halve the mushrooms. Wash and halve the tomatoes. Rinse fresh peas and thaw frozen ones. Thoroughly wash spinach. Peel and finely chop onion; sauté in butter until translucent. Add damp spinach and let it wilt. Season with salt, pepper, and nutmeg, then transfer to a baking dish. Wash chicken, pat dry, slice into strips. In a pan, brown the strips in 1 tbsp oil all sides, remove, add remaining oil. Sauté mushrooms for 2–3 minutes, season with salt and pepper.
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2.
Preheat oven to 180 °C fan. Beat eggs with cream and sour cream. Season with salt, pepper, lemon zest, and turmeric. Combine asparagus, mushrooms, tomatoes, peas, and chicken with the sauce; pour into dish. Bake for about 30 minutes. Sprinkle fresh pepper before serving.
