Spargel-Nudelsalat: German Pasta Salad with White Asparagus

Method7 steps · about 55 min

1. 1

   Step 1: Trim 250 g chicken breast. Sauté in the separate unmeasured chicken olive oil for a couple of minutes per side until browned; this is not the 60 ml dressing-oil supply.

   Uses 250 g chicken breast · Extra olive oil as needed to sauté chicken

2. 2

   Step 2: Pour some of the 500 ml broth supply into the chicken pan and gently cook over medium-low heat for about 10 minutes, turning occasionally and topping up from the same reserved broth supply if the liquid gets low. Continue until the chicken centre reaches 165°F /74°C.

   Poach Chicken · 10 minUses browned chicken breast · Chicken broth from the 500 ml supply, added as needed for poaching

   
3. 3

   Step 3: Lift the cooked chicken from the pan, cool a little and slice into strips. The poaching broth is not an additional salad ingredient.

   Uses fully cooked broth-poached chicken breast

4. 4

   Step 4: Trim woody ends from 500 g white asparagus and peel the tough skin from below the tips downward. Gently boil in salted cooking water with 1 tsp sugar for about 8 minutes until tender. Lift into a separate ice-water bath to stop cooking, then drain. Reserve the hot asparagus cooking water for the pasta.

   Cook Asparagus · 8 minUses 500 g white asparagus (one bunch) · 1 tsp sugar for asparagus cooking water · Separate salt as needed for asparagus/pasta cooking water · Water as needed for asparagus/pasta pot and separate ice bath · Ice as needed for the separate asparagus ice bath

5. 5

   Step 5: Bring the reserved hot cooking water back to a boil, add 500 g pasta and cook for the package’s time until al dente. Drain and cool slightly; optionally toss with a little of the separately supplied pasta olive oil to prevent sticking.

   Cook selected pasta according to packageUses reserved hot asparagus cooking water · 500 g pasta · Extra olive oil only as needed to prevent cooked pasta sticking, optional

6. 6

   Step 6: Cut the drained cooked asparagus into bite-size pieces. Wash and trim 5 radishes and thinly slice. Combine the prepared asparagus, radish slices, cooked pasta and sliced cooked chicken in a serving bowl.

   Uses sliced cooked chicken breast · drained blanched white asparagus · cooked drained pasta · 5 radishes

   
7. 7

   Step 7: Whisk the vinaigrette from 60 ml dressing olive oil, 60 ml fresh lemon juice, 1 tsp honey and 1 tsp Dijon mustard. Toss with the prepared salad and adjust with final salt and pepper to taste. Top with rings from 2 spring onions and 150 g grated Gruyère. Serve as 4 main portions OR 8 side portions.

   Uses assembled undressed chicken-asparagus pasta salad · 60 ml olive oil for vinaigrette · 60 ml fresh lemon juice · 1 tsp honey · 1 tsp dijon mustard · Salt to taste for finished pasta salad · Black pepper to taste for finished pasta salad · 2 spring onions, trimmed and cut into rings