Pan‑fried Chicken Breast with Green Asparagus

Ingredients

• 600 g green asparagus
• 4 chicken breast fillets
• 1 Shallot
• 200 ml dry white wine
• 4 tbsp butter
• 500 ml chicken broth
• 150 g crème fraîche
• Salt
• Pepper (freshly ground)
• 1 tbsp chopped tarragon leaves
• 1 kg potatoes
• 125 g breakfast bacon (small cubes)
• 1 shallot (finely chopped)
• 1 egg
• butter fat

Instructions

1. 1.

   Peel the lower third of each asparagus spear, trim ends and wash.

2. 2.

   Trim about 5 cm from the tops, cut the remaining spears diagonally into finger‑thick slices. Boil in salted water for about 4 minutes, drain, shock in ice water, then let drain.

3. 3.

   For the rösti, peel potatoes and cook for about 20 minutes, then cool.

4. 4.

   Grate potatoes coarsely, sauté shallot and bacon, mix with potatoes and egg, season with salt and pepper, then fry about 8 rösti in hot butter fat for roughly 8 minutes; keep warm.

5. 5.

   Sauté finely chopped shallot in 1 tbsp butter until translucent, deglaze with wine and broth, add half the asparagus pieces, stir in crème fraîche, simmer for about 10 minutes, then puree. Season with salt and pepper, fold in tarragon. Add remaining asparagus to the sauce and reheat.

6. 6.

   Season chicken fillets with salt and pepper; fry each side in 2 tbsp butter for about 5 minutes.

7. 7.

   Swirl asparagus tips into the remaining butter, heat through.

8. 8.

   Slice chicken diagonally and arrange on top of the sauce with asparagus tips. Serve with rösti alongside.