Ragout of Spring Vegetables with Asparagus Spears and Chicken Breast

Dice the onions and zucchini, quarter the mushrooms, cut the asparagus spears (already peeled) and spring leeks diagonally 1 centimeter wide slices.

Heat a large frying pan strongly, olive oil into it form. Fry the chicken breasts – neither peppered nor salted – for one minute on each side. Now remove from the frying pan.

In the same frying pan and in the same fat, add the diced onion, sauté until translucent, then gradually add the diced zucchini, the quartered mushrooms, the slices of asparagus and the spring leeks.

Stir gently from time to time and add the pressed garlic clove, and finally the quartered canned tomatoes. Let it boil briefly. Top everything with the sprigs of rosemary and thyme, season with salt and season with pepper.

Season the sautéed chicken breasts also with salt and season with pepper and spread evenly over the vegetables. Now place the roasting pan in the oven heated to 180 °C for about 10 min.

Cook – according to package instructions – the tagliatelle.

Serve: On each plate put one unit of pasta, next to it enough vegetable ragout. Place the chicken breasts – cut diagonally into three slices – on top of the ragout.

Drink: Hans-Peter Römer recommends a dry sparkling wine from Schlumberger.

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