Pea salad with asparagus and creme fraiche

Chop the onion finely and cook slowly on a bit of fat until very soft, but not brown

Pour the wine in, increase the heat and let the wine evaporate

Season with salt and pepper, add the creme fraiche and let shimmer on a low heat until a little thickened

Stir occasionally

If necessary, season with more salt and pepper

You can add a pinch of nutmeg

Remove from heat and let cool.

Meanwhile, peel asparagus

Cut it into chunks and cook in boiling water for about 3 minutes

Then strain and let cool

Strain the water into the pot so you can reuse it.

Cook peas using the water from asparagus

Peas is cooked in about two minutes

Strain (water back into the pot), and rinse the peas under cold running water.

Mix thoroughly peas, asparagus and creme fraiche.

On a plate sprinkle with watercress sprouts.

Tip:

– Cook a soup of the remaining water you have and the second half os asparagus pack.You can also preboil skin peels of asparagus to get the maximumm flavor.

– Don´t worry of tchicken thigh fillets! Just give them a little oil, salt, pepper and a few drops of lemon juice

Bake at 180 °C for about 25 minutes

Thigh meat is much juicier and tastier than the breast meat.