Asparagus, Potato and Poussin with Salad Pea

Ingredients

• Chicken – preferably chicken fillet or chicken thigh
• Potatoes – in pieces or slices
• Green asparagus – blanched or briefly fried
• White asparagus – peeled and blanched
• Salad Pea
• Green pea cream
• Beurre noisette

Method

• Melt the butter in a pan over medium heat until it turns light brown and has a nutty aroma. Use this to flavor both the asparagus and the chicken.
• Briefly fry the green and white asparagus in a little beurre noisette.
• Fry the potatoes in a pan until they are golden brown and crispy.
• Fry the chicken in a pan with beurre noisette until it is golden brown and cooked through.
• Spoon a spoonful of pea cream onto the plate as a base.
• Arrange the green and white asparagus elegantly on top.
• Add the fried potato and chicken.
• Finish the dish with Salad Pea for a fresh touch and a crispy bite.

Chef: Eric Miete