Fried asparagus with balsamic vinegar, chicken breast and strawberries
Photography: Hans Joachim Schmidt
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500g white asparagus 200g aromatic strawberries 4 fillets of chicken breast 70g butter 100g mixed, tangy salad leaves (e.g. nasturtium flowers, basil, watercress, dandelion) 6 tablespoons olive oil 2–3 tablespoons white balsamic vinegar 2 tablespoons dark, matured balsamic vinegar 2 tablespoons chicken stock 10 pickled green peppercorns freshly ground black pepper salt
Per portion: 394 kcal / 1646 kJ / protein 46g / fat 21g / carbohydrate 4g
1. Wash and peel the asparagus, and cut it diagonally into 1cm-long pieces. Cut 20g butter into knobs and chill. Wash and trim the strawberries, if necessary cutting them in half. Wash, trim and spin-dry the salad leaves. Tear the leaves into bite-sized pieces, then toss in a vinaigrette of 3 tablespoons olive oil, 1–2 tablespoons white balsamic vinegar, salt and pepper.
2. Season the chicken breast fillets with salt and fry in 20g butter over a medium heat for 10–12 minutes, turning occasionally.
3. Heat 3 tablespoons olive oil and 30g butter in a large frying pan. Sauté the sliced asparagus for about 2 minutes, tossing occasionally. Douse with matured dark balsamic vinegar and reduce the liquid a little. Add the wine and the chicken stock, then reduce somewhat over a strong heat.
4. Remove the pan from the hob and fold in the cold knobs of butter to thicken the sauce. Do not heat the asparagus any more.
5. Meanwhile, remove the fried chicken breast fillets from the other pan and keep them warm in the oven. Put the strawberries, 1 tablespoon white balsamic vinegar and the green peppercorns into the warm pan and briefly toss.
6. Serve a small mound of salad onto each plate. Place a chicken breast fillet next to this and top with the warm strawberry and green peppercorn mixture. Arrange the sautéed asparagus on the plates and serve immediately.