Asparagus and Chicken on Baby Leaves with Salsa Verde
White and green asparagus meet tender chicken breast and crisp baby salad leaves. What makes this dish something special is the fresh salsa verde: parsley, mint, capers, lime juice and mustard come together in a herby sauce that gives every bite a little extra. Perfect for asparagus season and pleasantly light.
Prep20 min
Cook/bake15 min
Total35 min
Servings2
Ingredients
Servings
- 200 g baby salad leaves
- 250 g white asparagus
- 250 g green asparagus
- 300 g chicken breast fillet
- 2 tsp capers, to serve
- 0.5 bunch flat-leaf parsley, for the salsa verde
- 6 sprigs mint, for the salsa verde
- 1.5 tsp capers, for the salsa verde
- 1 tsp mustard, for the salsa verde
- 2 tbsp lime juice, for the salsa verde
- 2 tbsp olive oil, for the salsa verde
- 1 tbsp crème fraîche, for the salsa verde; or thick Greek yogurt / sour cream
- pepper, for the salsa verde
- 2 tbsp white wine vinegar, for the vinaigrette
- 2 tbsp olive oil, for the vinaigrette
- salt, for the vinaigrette and the asparagus water
- pepper, for the vinaigrette
- 1 pinch sugar, for the vinaigrette and the asparagus water
- rapeseed oil, for frying the chicken
Instructions
- Wash the baby salad leaves, spin dry and arrange on two shallow plates.
- For the vinaigrette, whisk together the white wine vinegar, olive oil, salt, pepper and a pinch of sugar until well combined. Drizzle the vinaigrette over the arranged salad.
- For the salsa verde, wash the parsley and mint, pat dry and pick off the leaves. Put them in a tall, narrow container with the mustard, lime juice, capers and olive oil, then blitz to a fine purée with a stick blender. Stir in the crème fraîche and season the sauce with pepper.
- Peel the white asparagus. Trim the woody ends from both types of asparagus and cut the spears into 2 to 3 cm pieces.
- Bring a pan of water to the boil and season with salt and a generous pinch of sugar. Simmer the asparagus for about 5 minutes, until tender but still slightly firm to the bite, tasting as you go. Drain and scatter the asparagus over the salad.
- While the asparagus cooks, wash the chicken breast fillets and pat dry. Fry in a pan with hot rapeseed oil for about 5 to 7 minutes on each side, until cooked through. Slice the chicken and arrange over the salad.
- Spoon the salsa verde over the finished dish, scatter with the capers and serve straight away.
Nutrition facts per serving (estimate)
| Calories | 430 kcal |
|---|---|
| Carbohydrates | 10 g |
| Protein | 38 g |
| Fat | 24 g |
| Fibre | 5 g |
| of which sugar | 4 g |
Frequently asked questions
Can I make the salsa verde ahead?
Yes, the salsa verde is easy to make a few hours in advance and keep covered in the fridge.
Can I use just one type of asparagus?
Yes, the recipe works with just white or just green asparagus. Simply increase the amount to 500 g.
Is this recipe suitable for a low-carb diet?
Yes, this dish is very low in carbohydrates and works well as part of a low-carb way of eating.
What can I use instead of crème fraîche in the salsa verde?
You can swap the crème fraîche for thick Greek yogurt or sour cream if you prefer.
