A delicious recipe for the asparagus season:
Butter 4 pieces of aluminum foil (about 15 x 15 cm in size) and sprinkle with rubbed thyme. Season the breasts with salt, place them on the foil and close it well. Cook in oven heated to 200 °C for 15 to 20 min (depending on the size of the meat pieces). Remove the peel from the back third of the asparagus spears. If necessary, cut away woody ends. Crisp asparagus spears in salted water for a short time, then rinse when cooled. Cut asparagus spears into 1-1 1/2 cm long pieces. Set aside a few tips for later garnishing. In a saucepan, boil white wine and chicken stock to half. Top up with cream, boil again briefly. At the end, add freshly chopped basil and diced tomatoes, thicken with smoothly stirred QimiQ. Season with freshly grated nutmeg, salt, pepper and the juice of a lemon.
Divide the asparagus ragout between the plates. Remove the cooked chicken breasts from the foil. Cut meat diagonally into slices about 4 mm thin and place on asparagus ragout. Garnish with thyme sprigs.
Drink: Hirter organic beer
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