Cream Asparagus with Herb Chicken Breast

For creamed asparagus with herb chicken breast, peel the asparagus, cut into pieces and simmer in salt-sugar water for about 12 minutes.

Preheat the oven at 100 degrees convection. Sear chicken breasts in oil on both sides and cook on a tray in the oven for another 12-15 minutes.

Melt butter, sweat flour in it and deglaze with wine, whip in whipping cream and 250 ml asparagus cooking water.

Season sauce with salt, pepper, nutmeg and lemon juice. Fold in asparagus pieces. Brush chicken breasts with mustard, sprinkle densely with herbs and cut slices.

Serve the chicken breast slices with creamed asparagus.

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