Preheat the oven to 210° C / 425° F
Prep. time: 20 minutes
Cooking time: 15 minutes

A recipe from David Van Laer of Le Chêne Vert, Lafayette Gourmet, Paris

1. Cook the asparagus in boiling salted water.
2. Drain, reserve the asparagus tips, and purée the stems with 200 g (3/4 cup) crème fraîche.
3. Place the chicken breasts in an ovenproof dish. Add the chopped shallot and 200 ml (3/4 cup) Bière de Mars. Season with salt and pepper and place in the oven for 8 to 10 minutes.
4. After cooking, reserve the liquid and reduce by half.
5. Add the remaining crème fraîche, the butter and the rest of the beer. Emulsify everything with a hand mixer.
6. Wash and stem the chervil, flat leaf parsley and cilantro. Set aside.

Finishing and presentation

1. Combine the herbs and the asparagus tips.
2. Make a vinaigrette with olive oil and lemon juice and dress the salad.
3. On each plate, arrange 2 tablespoonfuls of asparagus purée and place the chicken breast on top.
4. Spoon the sauce over top and garnish with the herb and asparagus salad.

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Photo and collaboration: VFC and Maîtres Brasseurs de France
Le Chêne Vert, Lafayette Gourmet - 40, boulevard Haussmann, 75009 Paris