Warm asparagus salad with chicken breast

Ingredients

• Salad salt
• 2 tbsp white balsamic vinegar
• 4 tbsp olive oil
• 1 pinch sugar
• 1 splash Lemon juice
• white pepper (ground)
• 2 chicken breast fillets
• 4 basil leaves
• hard‑boiled egg (medium)
• a touch of chervil
• pink peppercorns for garnish

Instructions

1. 1.

   Spear asparagus, trim ends. Boil asparagus water in 500 ml lightly salted water for 20 minutes; drain and reserve the water. Cook asparagus spears in the reserved water for 8–10 minutes depending on thickness.

2. 2.

   Lift spears with a slotted spoon from the cooking water and cut into bite‑sized pieces. Place the ends in a tall glass, add 3–4 tbsp of the asparagus water, vinegar, 3 tbsp olive oil, sugar, and lemon juice; blend until smooth (Step 1). Season with salt and pepper. Drizzle dressing over the asparagus and mix; let sit briefly.

3. 3.

   Rinse and pat dry chicken fillets. Remove a small amount of skin, season meat with salt and pepper. Place 2–3 basil leaves on each piece (Step 2) and lay the skin back on top.

4. 4.

   Heat remaining olive oil in a pan. Sear chicken fillets all sides; cook over medium heat, turning occasionally, for 10–12 minutes until cooked through.

5. 5.

   Slice chicken into rounds. Arrange asparagus salad and sliced chicken on plates. Dice the egg. Sprinkle salad with egg, chervil, and pink peppercorns before serving.