I made this asparagus cocktail a few years ago, found the inspiration on a dutch website. It is a very surprising combination with chicken and orange in a Bulgarian curry enriched with sherry and curry.

I love asparagus, and every year I try some new combinations like a breaded German version, or a salad with rucola and strawberries. This combination remains one of the most popular recipes on my Dutch blog year after year.

Feel free to be creative and try some other combinations. Shrimps may be a great alternative. Or you may want to use pomegranate, which also gives a much more exotic taste.

Ingredients (4 portions):

250 grams of white asparagus
2 oranges
200 grams of chicken fillet
125 grams of Bulgarian yoghurt
2 tablespoons of sherry
1 teaspoon of curry powder
some lemon juice
some ginger powder
parsley for garnish

Method:

Peel the asparagus and cut off the bottom.
Cook the asparagus 8 to 10 minutes. Then let them cool down, drain them and cut them into small pieces.
Cut the chicken fillet into small cubes and fry well.
Let the chicken cubes also drain and cool
Peel the orange and remove the white fibres as much as possible.
Cut the parts into small pieces
Mix the yogurt with the sherry, a few drops of lemon juice and the ginger powder.
Add the curry.
Mix the orange, asparagus and chicken cubes.