An asparagus recipe for gourmets:
Remove the peel from the lower third of the green asparagus spears. Remove the peel from the white asparagus spears. Cut the woody ends of both types into small pieces. Remove four leaves from leek. Cut leaves in half lengthwise. Blanch in boiling hot salted water for 1 min, cool and rinse. Divide asparagus spears into four mixed portions, wrap each with two leek strips. Cook in boiling salted water with sugar and butter for 12-15 minutes. Clean strawberries, cut into slices.
Fry chicken breast fillets in hot oil on both sides for 8 min each until golden brown. Remove, season with salt, season with pepper and keep warm.
Briefly toss strawberries in the hot frying fat. Heat the sauce a la Bearnaise. Chop half of the tarragons and stir into the sauce. Drain the asparagus bundles, cut the meat into slices.
Arrange both with strawberries and sauce on plates, garnish with remaining tarragon.
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