Chicken Carpaccio with Salsa Verde

Ingredients

Directions

1. 1

   Wash the asparagus and cut off the woody ends. Cut the stalks diagonally into slices about 1 cm wide, leaving the asparagus heads whole. Put the asparagus in boiling salted water with 1 pinch of sugar, bring to the boil again and cook for about 2 minutes.

2. 2

   Pour into a sieve, quench, drain well and allow to cool.

3. 3

   Wash the meat and dab dry. Heat the oil in a large pan. Fry the chicken filet for 6-8 minutes on each side. Season with salt and pepper. Take it out.

4. 4

   Meanwhile, wash the herbs for the Salsa verde, shake dry and remove the leaves. Peel the garlic and chop roughly. Put the herbs, garlic, half of the capers, mustard, lime juice and 6-8 tbsp. olive oil into a tall mixing bowl and blend finely with a hand blender.

5. 5

   Stir in the crème fraiche. Season to taste with salt and pepper.

6. 6

   Select the salad, wash and drain well. For the vinaigrette, mix vinegar, salt, pepper and 1⁄2 tsp. sugar. Fold in 5 tablespoons of olive oil. Mix salad, asparagus and vinaigrette and arrange on a large platter.

7. 7

   Cut the meat into thin slices and spread as carpaccio on the salad. Place salsa verde as a blob on top and sprinkle with the remaining capers.