Who doesn't count down every year to asparagus season!! YUM! I also had some leeks ready in the garden so wanted to make a one pot wonder. This is so tasty and easy to make.
Ingredients 1 tbsp olive oil
6 chicken thighs
big bunch of asparagus, each cut into 3
3 leeks, thickly sliced
250ml chicken stock
140g frozen peas
1 egg yolk
4 tbsp natural yoghurt or sourcream
3 garlic cloves , finely grated
2tbsp chopped herbs (I used thyme and rosemary, but tarragon would be lovely)
2 tbsp grated parmesan
salt and pepper
new potatoes , to serve (optional)
Instructions 1.Heat the oil in a large pan and fry the chicken for 5 mins, turning to brown both sides.
2. Add the asparagus (reserve the tips) and leeks, pour in the stock and simmer for 10 mins. Add the asparagus tips and peas, and cook for 5 mins more.
3. Meanwhile, stir the egg yolk with the yogurt and garlic. Stir the yogurt mixture into the vegetables and add the herbs. Also add in a good sprinkle of S&P.
4. Serve with a sprinkle of parmesan and new potatoes, if you like.
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