Asparagus in pea casserole with chicken breast

Ingredients for 4 persons:

1 chicken breast
50 g celery
2 shallots
100 g peas, blanched and shelled
4 sticks of white asparagus
freshly ground salt
freshly ground pepper
2 tbsp sugar
1 tsp chopped tarragon
butter

Preparation:

Peel the asparagus and marinate in salt and sugar for about two hours. Finely dice the celery and shallots with a knife. Then, start by searing the celery in butter before also adding the diced shallots. Season with salt, pepper and a pinch of sugar.

Then, dice the asparagus, sear them and stir into the celery and shallot casserole. Mix in the shelled, blanched peas and finish with the chopped tarragon.

Brown the chicken breast on the skin side, turn the meat, add a teaspoon of butter and cook at a moderate heat. Then, season with salt.

Cut the chicken breast in half and serve with the casserole.