Summary

Ingredients

• 1 kg asparagus, white
• 1 ½ kg potato (s)
• 1 cup sour cream
• 1 cup crème fraîche
• 400 g chicken breast fillet (s)
• 20 g parmesan cheese
• 60 g mountain cheese
• 1 clove garlic
• 1 onion (s)
• 400 g cocktail tomatoes
• salt and pepper
• thyme
• oregano

Print Recipe Pin Recipe

Instructions

1. Peel the asparagus and cut into 3-4 cm pieces. Quarter the cherry tomatoes and set aside. Cook the potatoes half cooked. Meanwhile, cut the chicken breast fillet into strips, dice the onion and dice the garlic. Mix with oil, chilli powder, salt, pepper and thyme and set aside. Drain and rinse the potatoes.
2. Cook the asparagus for 10 minutes, during this time grate the parmesan and mix with the crème fraîche and sour cream. Peel the potatoes and cut them into slices. Drain the asparagus and set aside.
3. Fry the chicken breast fillet mixture in a large pan. When everything is seared all over, add asparagus, potatoes and tomatoes. Mix everything and season again properly with salt, pepper, oregano and thyme. Put everything in a baking dish, brush with the sour cream and parmesan mixture and spread mountain cheese cut into small slices on top. Bake in the oven at 180 ° for 20-25 minutes.