Spring Ragout with Chicken and Asparagus

Look forward to this fine asparagus recipe:

Peel the asparagus spears starting under the head, wewgschneiden woody ends. Cook in a little salted water until crisp, separated by type. Rinse under cold water. Drain well, then cut diagonally about 2 cm long pieces.

Cut the chicken breasts into large cubes.

Finely chop the young onion with all its greenery. Sauté in the butter (1). Extinguish with the Noilly Prat and the white wine. Boil to a third of the original mass. Later add the soup and bring to a boil.

Put the chicken cubes in the broth form and cook on low heat with the lid closed in about ten minutes before boiling point. Remove the cubes with a skimmer. Cover and keep warm.

Strain the broth and measure out the indicated mass.

Melt the butter (2) and briefly sauté the flour in it. Deglaze with the gravy, bring to the boil, then fold in the crème fraîche. Season the sauce with salt, pepper and nutmeg and cook on low heat for another 3-4 minutes.

Chop the chervil finely. Add to the sauce together with the asparagus pieces and the chicken cubes. Let everything get hot.

As a side dish you can serve new potatoes fried in butter.

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