Chicken Breast on Creamy Asparagus Tagliolini

Today we have a super easy and delicious recipe, something when you start eating it you can't stop. Creamy pasta is always nice, but with asparagus it is just that much nicer.

The secret to this dish is that you use the stock of the white asparagus as a base for your white sauce, so there is plenty of flavor in it.......basically you will use the white asparagus soup as a sauce, with plenty of fresh green and white asparagus inside, then a crispy roast organic chicken breast on top, this is just like being in heaven.

When cooking asparagus you will be able to use about everything. I even take the water from blanching the green asparagus to cook my pasta in, it just adds to the flavor. Try it out yourself you will see it is just that much more delicious. I often use the blanching water of vegetables to cook my pasta

so here is the recipe

2 Kg (4.5 lb) Chicken breast
75 Ml (3 oz) Olive oil
20 G (2.5 oz) Salt
5 G (0.2 oz) Pepper
500 G (1 lb) Tagliolini
750 G (1.5 lb) Green asparagus
750 G (1.5 lb) White asparagus
250 Ml (10 oz) Cream
250 Ml (10 oz) Asparagus stock, white

Reduce the asparagus stock till half
Add the cream and boil up
Add the blanched green and cooked white asparagus
Season to taste Cook the tagliolini al dente, chill
Just before serving boil up the sauce and add the tagliolini, heat and plate

Season the chicken breast and fry in olive oil till golden brown
Finish the breast off in the oven
Let the breast rest for 5 minutes
Slice and plate


Garnish the plate with fresh herbs and a swirl of jus