Ingredients for asparagus:
Peel the asparagus and remove the dried tips. Place the asparagus spears in a wide pan and cover halfway with water. Heat the water and cook the asparagus at medium temperature. Bring the water to almost a boil, then add more water twice and bring to a boil again. The little water now takes on an intense asparagus flavor and forms the base for the sauce. Continue rolling the bars in the liquid. When the asparagus is ready and the bottom of the pan is covered with just a thin layer of water, add the cream and butter and stir. Salt everything and season with nutmeg. Reduce the sauce a little and add a little cream and butter according to taste or the number of guests.
Ingredients for the chicken fillet:
Lightly coat the chicken breasts to give them an even surface. Season with salt and chili powder. Put the flour, eggs and breadcrumbs in a separate bowl. Beat the eggs. Coat the chicken breasts first in the flour, then in the egg mixture and finally in the breadcrumbs. Heat the clarified butter and olive oil in a pan and fry the chicken breasts at a medium temperature until golden brown. Add a few sprigs of herbs, a halved head of fresh garlic (or 2 cloves of garlic) and thick slices of lemon with their peel and fry. Brush the chicken breasts with a little cooking oil.
Wash and dry the parsley well. Heat the vegetable oil and fry the parsley for 20 seconds. Then drain them on kitchen paper.
Place the asparagus on a plate and pour the sauce over it. Place the fried parsley on top. Serve with chicken breast with lemon wedges and fried garlic. A treatment.