" A good way to use in-season Asparagus. "
- 1 tbsp olive oil
- 1 chicken breast
- 1 small onion, diced
- 25 gs butter
- 400 mls chicken stock
- 2 small potatoes, diced
- 30 mls single cream
- 1 tbsp fresh parsley, chopped
- 250 gs asparagus
- reserve a few tips for garnishing
STEP 1 – Heat the olive oil in a frying pan, add the chicken breast, then fry gently, turning occasionally for 15-20 minutes, until fully cooked through. Cool slightly then shred (using 2 forks), set aside for later.
STEP 2 – Meanwhile, melt the butter in a saucepan, add the onions, then cook gently for 5-10 minutes.
STEP 3 – Add the stock and potato, bring to the boil then simmer gently for 15 minutes.
STEP 4 – Add the asparagus pieces and cook gently for a further 5 minutes. Blend until smooth.
STEP 5 – Add the asparagus tips and shredded chicken then reheat gently. Season to taste then serve.