It’s spring!

Finally. After a long and cold winter, temperatures are rising, days are getting longer, nature starts to bloom. Isn’t spring simply the most wonderful time of the year? Last week, we were able to enjoy the first bright sunny day of the year here in Cologne. I was lucky enough to have that day off, since I had been on call the night before. It was not very difficult for me to decide how to spend my free day. I went outside and enjoyed the weather. And I can tell you it sure felt like the end of a long depression.

Spring also brings some changes to what I cook and eat. Asparagus, rhubarb, and the year’s first strawberries – that’s the taste of spring for me. Of course, you can buy these produce almost throughout the year. But they never taste better than now, coming from regional farmers, grown under the local sun.

Chicken and asparagus

Serves 2:
300 g green asparagus
300 g chicken breast
2 tblsp. oil
1 tsp. corn starch
60 ml white wine
100 ml chicken stock
100 ml cream
1 handful parsley

Cut the asparagus into 3-4 cm large pieces. Cook in salt water for 3-4 min until tender but still firm to bite, then transfer to ice water to stop cooking. Drain.

Cut the chicken into 2-3 cm large pieces. Heat the oil in a frying pan. Dust the chicken pieces with corn starch, then add to the pan and sauté for just 1-2 minutes over maximum heat. The meat should not be cooked through at this time to make sure that it won’t get dry and tough later. Transfer to a plate.

Discard the oil and wipe out the pan with a paper towel. Return the pan to the stove, deglace with white wine, add chicken stock and cream. Over high heat, boil down to the half. Season with salt, pepper, and a pinch of sugar. If you like, use a hand-blender to froth the sauce. Add chicken and asparagus to the sauce, heat for 1-2 minutes.

Chop the parsley and spinkle the dish with it.


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