An elegant balance of textures where tender chicken breast embraces the crisp freshness of asparagus. This light, refined dish shines with a glossy white wine and garlic glaze. A vibrant preparation that turns simple ingredients into a fine-dining experience at home.
Turn what you find into an experience you can actually bring to your kitchen.
Butterfly each chicken breast and flatten it between plastic wrap until evenly thin. Season with part of the salt and pepper. Do not beat it like a mortal enemy: thin, yes; torn, no.
Trim the tough ends from the asparagus and blanch them for 90 seconds in hot water. Cool quickly and dry well. They should stay green, firm, and flexible, not cooked into surrender.
Place several asparagus spears over each sheet of chicken, roll tightly, and tie with kitchen twine. Keep the seam underneath so that side sears first and the roll does not open mid-drama.
Heat the olive oil with part of the butter. Brown the rolls for 3 minutes per side, starting seam-side down, until well sealed. Remove briefly; they do not need to be cooked through yet.
In the same pan, cook the ground garlic for 30 seconds. Add the white wine and scrape the browned bits. Once it smells clean, add the vegetable broth, Dijon mustard, and lemon juice. Return the rolls, cover, and cook for 8 minutes, until the center of the chicken reaches 74°C.
Remove the rolls and rest for 5 minutes. Reduce the sauce for 3 minutes with the remaining butter, remaining salt, and parsley, until glossy and lightly thickened. Remove the twine, slice into medallions, and spoon the glaze over the top.
