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Asparagus and chicken casserole
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 353
  • Fat about 17g
  • Carbohydrates about 12g
  • Protein about 36g
This is needed
This is needed for 4 people
  • a little pepper
  • 500 g tender chicken breast fillets
  • 1 tbsp pesto verde (green pesto)
Vegetables & sauce
  • 500 g white asparagus, peeled, cut into approx. 5 cm pieces
  • salted water, boiling
  • 200 g sugar snap peas
  • 1.5 dl full cream
  • salt and pepper to taste
  • 1 tbsp almond, toasted, coarsely chopped
  • 1 tbsp dried cranberries
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And that's how it's done
And that's how it's done
Coat the chicken with the pesto, season. Heat a griddle or frying pan, grill/fry the chicken for approx. 2 mins. on each side, remove.
Vegetables & sauce
Cook the asparagus in salted water until just about done. Add the sugar snaps at the end, cook for approx. 2 mins., drain the vegetables and return to the pan. Pour in the cream, bring to the boil, season, cut the chicken into pieces, add to the pan, warm through and plate up. Garnish with the almonds and cranberries.