Chef Marvin Noé Pérez proposes to enjoy this vegetable in a ragú with chicken breast.
Ingredients
1 Lockery of asparagus (12 ounces)
12 ounces of chicken breast
1 pear
1 leek, cut into thick slices
3 tablespoons of olive oil
1/2 cup of white wine
1 cup of vegetable broth
1 small glass of milk cream
1 lemon
2 tablespoons of chopped parsley
1 tablespoon cornstarch
Salt, pepper, and sugar to taste
Preparation
1. Cut the third of the asparagus, from the stem to the flower. Reserve.
2. Cut the pear in half and remove the seeds and the center. Cut into moderately thick canes and squeeze the lemon juice on them. Reserve.
3. Cut the breast into thick strips.
4. In a pan, heat the oil and brown the breast of 3 to 4 minutes. Add the asparagus and fry for a minute.
5. Incorporate the wine, the milk cream, the vegetable broth, the chopped parsley, the pear canes and the slices of leek. Cover and boil over low heat for 4 minutes.
6. Dissolve the starch in a tablespoon of water, to thicken the ragu sauce. Add to the pan. Let boil for a minute. Season with salt, pepper, and sugar to taste. Serve hot, accompanied by potato puree.
Star ingredient
Asparagus (Asparagus officinalis) originated on the banks of the Tigris and Euphrates rivers, in the current Iraq. In ancient Egypt it was usually consumed, as shown in representations found in ancient tombs. They consume their tender stems, called turions, which have pleasant flavor. It highlights its versatility in the kitchen, as it tastes raw, steamed, boiled, roasted, canned, soups, stews or salads.
Green and white asparagus are the same species; However, because the former are exposed to sunlight, they contain double minerals and vitamins. White asparagus has a slightly softer taste and that green is slightly bitter.
Diuretic, antioxidant and digestive properties are attributed. Its energy and fat content is low and rich in vitamin C, B1, B6 and folate, as well as in minerals such as potassium, phosphorus, magnesium and calcium. It is an important source of fiber.
Chef profile
- Marvin Noé Pérez Esquivel is a bakery, pastry chef and pastry instructor.
- He has almost 20 years of gastronomy experience and two years of experience in Thai cuisine.
- He owns the restaurant, pizzeria and cafeteria Ganori, in Joyabaj, Quiché.
- He obtained recognition in the United States for his gastronomic career in 2007.