Summary

Ingredients

• 750 g potato (s)
• 1 kg asparagus, white (preferably broken asparagus)
• salt
• Sugar, something
• 4 chicken fillet (s) (approx. 150 g each)
• 3 tablespoon oil
• Pepper White
• 100 g cheese (Gouda)
• 25 g butter / mararine
• 30 grams flour
• 150 g whipped cream
• Fat, for the shape
• possibly chervil, for garnish

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Instructions

1. Wash the potatoes and cook for approx. 20 minutes. Wash and peel the asparagus, cut off the woody ends. Cut the asparagus into pieces (or use broken asparagus) and cook in approx. 1/2 l boiling salted water with a little sugar for 15-20 minutes.
2. Wash the fillets, pat dry and fry in 1 tablespoon of hot oil for 3-4 minutes on each side. Season with salt and pepper and cut into slices. Coarsely grate the cheese. Drain, rinse and peel the potatoes and cut into slices. Drain the asparagus well, collect the liquid and measure out 300 ml of the stock.
3. Melt fat. Sweat the flour in it. Deglaze with stock and cream while stirring, bring to the boil and season with salt and pepper as desired. Stir in 3/4 of the cheese.
4. Place the potatoes, fillets, asparagus and a little sauce alternately in a greased ovenproof baking dish. Pour the rest of the sauce over it, sprinkle the rest of the cheese over it. Bake in a hot oven (electric stove 225 ° C / fan: 200 ° C / gas: level 4) for about 15 minutes.