Ingredients for asparagus:
Peel the asparagus and remove the dried tips. Place the asparagus in a wide saucepan and cover halfway with water. Heat the water and cook the asparagus at a medium temperature. Let the water almost boil, then add water twice and let it boil again. A small amount of water acquires an intense flavor of asparagus and forms the base for the sauce. Continue turning the rods in the liquid. When the asparagus is ready and the bottom of the pan is covered with just a thin layer of water, add the cream and butter and stir. Salt everything and season with nutmeg. Reduce the sauce a little and add a little more cream and butter according to taste or the number of guests.
Ingredients for chicken fillet:
Lightly shred the chicken breasts to even them out. Season with salt and chili powder. Place the flour, eggs and breadcrumbs in a separate bowl. Beat the eggs. Dip the chicken breasts first in the flour, then in the egg mixture, and finally in the breadcrumbs. Heat clarified butter and olive oil in a frying pan and fry the chicken breasts on medium heat until golden brown. Add a few sprigs of greens, a head of young garlic cut in half (or 2 cloves of garlic) and thick slices of lemon with zest and fry. Drizzle a little oil over the chicken breasts.
Wash and dry the parsley thoroughly. Heat the vegetable oil and fry the parsley for 20 seconds. Then drain on kitchen paper.
Put the asparagus on a plate and pour the sauce over it. Put fried parsley on top. Serve with chicken breast with lemon slices and fried garlic. treat.