Chicken Legs and Marinated Asparagus Salad

Look forward to this fine asparagus recipe:

Preparation : 15 min.

Peel the white asparagus spears from the head down, for the green asparagus spears peel only the lower third. Cut both varieties into lozenges and cook them al dente in salted water with a pinch of sugar and a few drops of oil. Drain well.

Mix the eggs. Peel the skin from the chicken legs. Season legs with iodized salt and pepper, flour them, pull them through the egg and turn them in white bread crumbs on the other side.

Remove peel from onion and finely dice. Clean cherry tomatoes and cut into quarters. Radiccio leaves rinse and dry.

Preparation : about 15 min.

Sauté chicken drumsticks briefly in hot canola oil, finish cooking in oven at 180 °C in 18-20 min. Cut lemon slices.

Mix cherry tomatoes, asparagus spears, onion and radish sprouts. Add fruit vinegar and rapeseed oil and season with iodized salt and pepper. Mix everything well. Chop the cress.

Dressing :

Arrange radicchio leaves on flat plates and arrange lukewarm asparagus salad on top.

Place the chicken legs on top, garnish with a slice of lemon and sprinkle with cress all around.

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