lemon chicken with asparagus
 
 

Lindsey Bareham

I’ve become addicted to chicken with asparagus and my latest way of combining them is in a lemon-flavoured chicken fricassee, adding blanched asparagus just before serving. The latter will be juicy, its special flavour and vibrant green colour in perfect contrast to the subtly flavoured chicken. I like this with a few boiled new potatoes but it could be served over rice or noodles if preferred. Simple but delicious.

serves 2, prep 20 min, cook 30 min

200g English asparagus
4 chicken fillets
A bunch spring onions
25g butter
1 tbsp flour
150ml chicken stock
1 lemon

Snap off the woody ends of the asparagus and cut into 3 or 4 lengths approx 4cm long. Boil in salted water for 2 min. Drain, reserving 150ml of the asparagus water. Unfurl the chicken and slice the fillets into 4 or 5 strips. Trim and finely slice the spring onions.

Gently soften the onions in the butter in a spacious sauté or frying pan. Increase the heat slightly and brown the chicken. Sift the flour over the top, stirring until disappeared. Gradually add the asparagus water and stock, stirring as you go, to make creamy sauce. Season to taste with salt and lemon juice. Simmer for 15 min until the chicken is cooked through, the sauce slightly reduced. When you are ready to serve, fold in the asparagus, tossing for a couple of minutes to warm through. Done.