Cut a pocket lengthways into the chicken breasts. Salt the inside and fill each with a slice of ham and a slice of Gouda cheese, which should protrude about 1-2 cm.
Chop the rosemary and garlic very finely and rub them into the meat. add a little salt and cover with cling film, leave to rest for an hour.
Sear the chicken breasts until they have turned a dark gold color. The melting cheese will be very crispy on the edge. Then cover the pan and cook on low heat for another 3-4 minutes so that the inside of the meat is cooked through.
Peel the asparagus and cut off a section at the bottom. Cook for a maximum of 5 minutes and keep warm to 50 °. Melt the butter and mix in the pressed garlic with salt. Cut the spring onions into thin rings.
Serve with melted garlic butter, spring onions, and parmesan cheese.
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