Royal asparagus puree with chicken - recipe

Regional speciality Prague

Odeslat pohlednici

Speciality rating

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Are you one of those people who think asparagus is an exotic vegetable and therefore has no place on a traditional Czech menu? Well, you’re wrong – it was first grown in this country at the end of the 18th century, one site being in the vicinity of Kralupy nad Vltavou. It was cultivated under pot bells and was known for its tenderness. Let’s see if it’s still the case today.

Ingredients:

Instructions:

Boil the chicken breast slowly in salted water until soft. Peel the asparagus, take off the tips and cook until soft. Boil the tips in a separate pan.
Create a light roux from the butter and flour, add the spices, pour over with stock from the chicken breast and the stock with the asparagus. Cook thoroughly and drain.
To this mixture add the chicken breast which you have chopped into pieces, the boiled asparagus tips and add the cream and egg yolk mixture. Serve sprinkled with finely chopped chives.

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