Chicken and Asparagus Salad

Peel the asparagus shoots starting under the head, cut off the woody ends and cook in salted water until just tender.

Drain well, then cut the asparagus in half lengthwise.

Remove the chicory leaves and cut each in half lengthwise.

Season the chicken breasts with salt and season with pepper. Immediately roast in the hot butter on both sides for five to six minutes until pink. Then wrap them in double-folded aluminum foil and let them rest for ten minutes.

For the salad dressing, prepare the radishes (ready to cook, e.g. peel, remove woody parts and dirt) and cut into small cubes. Chop the chives and parsley.

Mix the vinegar with the mustard, salt and pepper. Add the oil and mix with a whisk until you get a creamy sauce. Add the radishes and herbs.

Lay out large plates alternately with asparagus and chicory leaves. Cut the chicken breasts into slices. Arrange on the lettuce and drizzle with radish vinaigrette. Serve the remaining sauce separately.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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