In season, you have to feast on asparagus in all its forms. You should know that this plant – from the lily family – is excellent for intestinal transit, thanks to its soluble and insoluble fibers that also act as appetite suppressants. In the following recipe, do not hesitate to use the green asparagus boots commercially available, and not too expensive. They are the basis of this creamy preparation, softened by coconut milk and supplemented with bulgur and chicken breast.
Difficulty: easy
Time : 20 mn
Cost/pers. : 5 €
Ingredients for 4 to 6 people (starter)
- 2 bunches of green asparagus
- 2 large chicken fillets (about 500 g in total)
- 2 cloves garlic
- 2 slices of smoked brisket
- 20 cl coconut cream
- 160 g fine bulgur
- 3 handfuls of peanuts
- 2 tbsp olive oil
- Salt and pepper
The steps of the recipe
1. Light work
Rinse the asparagus then break the base of the stems and throw them on the compost. Peel the garlic cloves, cut them in 2 and remove the germ if necessary. Steam the asparagus with the garlic cloves for 6 to 8 minutes, check the cooking with the tip of a knife and cool them immediately in a bowl of cold water. Drain them, cut the tips and reserve them for finishing. Mix the stems with the garlic cloves.
2. Sweet sauce
Cut the smoked breast into fine bacon, brown them for 5 minutes in a dry pan then pour the coconut cream out of the heat, mix, cover and let rest the rest of the recipe.
3. Quick cooking
Pour the bulgur into a bowl, salt, pepper, then pour double boiling water. Cover and let swell for 10 minutes. Cook the chicken breasts in a pan with the olive oil for 5 minutes on each side, make cuts in the thickness to cook better if needed and add the peanuts to the pan 30 seconds before the end of cooking. Cut the chicken into strips. Mix the bacon sauce with the asparagus puree. Taste, adjust the seasoning if necessary.
4. Nice dish
Divide the bulgur on the plates, add the asparagus cream, chicken strips, asparagus tips and peanuts.
