Pasta Salad with Chicken and Asparagus

Ingredients

• 500 g Green Asparagus
• Salt
• 1 onion
• 4 chicken breast fillets (about 120 g each)
• 4 tbsp olive oil
• 2 tbsp freshly chopped thyme
• 1 untreated lemon (zest and juice)
• pepper (ground)
• 300 g fusilli
• 400 g boiled potatoes, waxy type (optional red-skinned)

Instructions

1. 1.

   Peel the lower third of the asparagus and cut the stalks into 3-4 cm pieces. Cook in salted water for about 8 minutes until al dente. Shock in cold water and drain well. Peel and finely dice the onion. Rinse the chicken, pat dry and cut into pieces. Sauté the onion in 2 tbsp hot oil until translucent. Add the chicken and asparagus and cook together for 4-5 minutes until lightly golden brown. Stir in thyme and lemon zest. Season with lemon juice, salt and pepper and let cool.

2. 2.

   Cook the pasta in salted water until al dente. Shock and drain well. Dice the potatoes. Combine both with the remaining salad ingredients, add the remaining oil, taste and serve.