Cold asparagus salad with chicken (Italian style)
6-8 people
500 g asparagus, white
500 g asparagus, green
500 g tomatoes (small party or cocktail tomatoes)
200 g mango pods (some also called sugar peas)
500 g chicken breast fillet
Basil (fresh or frozen)
4-6 tablespoons oil (olive oil fits)
2-3 tbsp balsamic vinegar
Salt, black pepper, sugar
Clean asparagus, cut into pieces of about 5 cm and cook crisp in salted water with a pinch of sugar (do not let it soften). Drain crispy asparagus and fry in a pan with a tablespoon of olive oil for a few minutes (should still be firm after that).
Then put in a bowl and let cool. Blanch the mangetout briefly in the asparagus water (1-2 minutes), then in the bowl to cool. Roast chicken in the still hot pan (if necessary add some more oil) and then cut into cubes and let cool. Cut the tomatoes into quarters and add to the cooled other ingredients.
Add the remaining oil, balsamic vinegar, basil, pepper, salt and mix everything and season to taste.
Let it soak in the fridge for at least 30 minutes.
