asparagus
Chicken & Asparagus
From: The NCG Kitchen

" A good way to use in-season Asparagus. "

Ingredients
  • 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

Cooking Instructions

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.