Chicken Breasts with Green and White Asparagus and March Beer Recipe
Chicken Breasts with Green and White Asparagus and March Beer
Flavors of Paris and the Ile-de-France
Total time: 30 to 60 minutes

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

Difficulty: Easy
Chef's Note

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

- For 4 servings

- 4 Chicken or guinea fowl breasts, skin on
- 200 g (7 oz.) white asparagus
- 200 g (7 oz.) green Asparagus
- 250 g (8 oz.) crème fraîche
- 300 ml (1 1/4 cups) March Beer
- 1 shallot, chopped
- 1 bunch chervil
- 1 bunch flat leaf parsley
- 1 bunch cilantro
- 50 g (3 tbsp.) butter
- Juice of 1 lemon
- Olive oil
- Salt and pepper
  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.

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

Chicken Breasts with Green and White Asparagus and March Beer 1
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 Photo and Collaboration : Les Maîtres Brasseurs de France

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