Peel the asparagus, cut off the woody ends. Boil the asparagus peels and ends in the chicken broth with the sugar and a pinch of salt for 15-20 minutes.
Then pour the asparagus stock through a sieve. One eighth of a liter is still needed for the sauce, one liter can be used for. B. set aside for the preparation of asparagus cream soup.
Put the still wet, boiled asparagus remains with a little of the remaining asparagus stock in a saucepan with a steamer insert or a roaster with an insert. Bundle the asparagus spears and put them into the insert. Hang or place the insert in the pot. Lightly salt the asparagus stalks, cover with a few flakes of butter and cook in a closed saucepan in the steam for 15-25 minutes.
In the meantime, drain the chanterelles and grate the cheese. If necessary, gently pound the schnitzel a little flatter, pepper. Heat the fat and fry the schnitzel in it. Then season with salt. Swirl the chanterelles in the frying fat of the schnitzel once.
Heat the eighth of a liter asparagus stock plus one eighth of a liter of water and melt the Bérnaise butter sauce in it, stirring constantly. Bring to the boil briefly, remove from heat, stir well again.
Drain the cooked asparagus. Place 3 or 4 sticks on each half of the schnitzel and fold over, if necessary. stuck. Place these schnitzel omelettes in a flat baking dish, layer the remaining asparagus stalks if necessary. Spread the chanterelles on top. Pour the sauce over it, then sprinkle with the Gouda. Bake in a preheated oven at 200 ° C for about 10 minutes.
Sprinkle with chervil or parsley and garnish.
Enjoy new potatoes with it.
Note: The asparagus for this recipe can of course also be cooked in the conventional way.
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