I made this Asparagus cocktail a few years ago, found the inspiration on a dutch website. It is a very surprising combination with chicken and orange in a Bulgarian curry enriched with sherry and curry.
I love asparagus, and every year I try some new combinations like breaded asparagus, or a salad with rucola and strawberries. This combination remains one of the most popular recipes on my Dutch blog year after year.
Ingredients (4 portions):
- 250 grams of white asparagus
- 2 oranges
- 200 grams of chicken fillet
- 125 grams of Bulgarian yoghurt
- 2 tablespoons of sherry
- 1 teaspoon of curry powder
- some lemon juice
- some ginger powder
- parsley for garnish
Method:
- Peel the asparagus and cut off the bottom.
- Cook the asparagus 8 to 10 minutes. Then let them cool down, drain them and cut them into small pieces.
- Cut the chicken fillet into small cubes and fry well.
- Let the chicken cubes also drain and cool
- Peel the orange and remove the white fibres as much as possible.
- Cut the parts into small pieces
- Mix the yogurt with the sherry, a few drops of lemon juice and the ginger powder.
- Add the curry.
- Mix the orange, asparagus and chicken cubes.
- Spread the mixture over four glass coupés.
- Divide the sauce over the coupés and garnish with parsley.
asparagus cocktail
We are in the middle of the asparagus season. A few years ago I found this surprising combination on a dutch website. you can have it as an appetiser or a starter.
- 250 grams white asparagus
- 2 oranges
- 200 grams chicken
- 2 tablespoons sherry
- 125 grams Bulgarian yoghurt
- 1 tablespoon curry powder
- some lemon juice
- some fresh ginger
- some parsley for garnish
-
Peel the asparagus and cut off the wooden bottom.
-
Cook the asparagus 8 to 10 minutes.
-
– Let them cool down and drain. Then cut them into small pieces.
-
– Cut the chicken fillet into small cubes and fry well.
-
– Let the Chicken Cubes also drain and cool down.
-
– Peel the orange and strip the segments, so that no white fibres are left.
-
– Cut the segments into small pieces
-
– Mix the yogurt with the sherry, a few drops of lemon juice and the ginger.
-
– Add the curry.
-
– Mix the orange, asparagus and chicken cubes.
-
– Divide the mixture over four glass coupés.
-
– Divide the sauce over the coupés and garnish with parsley.
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