Ingredients for the asparagus:
Peel the asparagus and remove the dried ends. Place the asparagus spears in a wide pan and cover half with water. Heat the water and cook the asparagus at medium temperature. Let the water almost boil down, then pour in more water twice and let it boil down again. The little water now takes on an intense asparagus aroma and forms the basis for the sauce. Keep turning the rods in the liquid. When the asparagus is done and the bottom of the pan is only covered with a thin layer of water, add the cream and the 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 the chicken fillet:
Lightly plate the chicken breasts to give them an even surface. Season with salt and chili powder. Place the flour, eggs and breadcrumbs in a separate bowl. Whisk the eggs. Dip the chicken breasts first in flour, then in the egg mixture and finally in the breadcrumbs. Heat the clarified butter and olive oil in a pan and fry the chicken breasts over a medium temperature until golden brown. Add a few sprigs of herbs, the halved head of young garlic (or 2 cloves of garlic) and thick lemon slices with their peel on and sauté. Drizzle the chicken breasts with a little cooking oil.
Wash and dry the parsley thoroughly. Heat vegetable oil and fry the parsley for 20 seconds. Then drain on kitchen paper.
Place the asparagus on a plate and pour the sauce over them. Place the fried parsley on top. Serve with the chicken breast with lemon slices and the fried garlic. A treat.