Nothing is as Danish as tarteletter with chicken and asparagus, and although the dish may no longer be mandatory as a starter at every gathering, it still tastes just as delightful.
Recipe for tarteletter
Nothing is as Danish as tartlets with chicken and asparagus. Although the dish may no longer be an obligatory starter at any gathering, it still tastes just as delightful.
Here, we have used leftovers from a good soup hen and canned asparagus. The latter can be found in excellent versions in any supermarket, so there’s no need to buy expensive imported asparagus, which, out of season, tastes quite bland. Be sure to use the liquid from the canned asparagus, as it is full of flavor.
Armed with this recipe, you are ready to dive into the art of making tartlets – it will surely bring joy to those you serve.
Editorial: See our recipe for tartlets with chicken and crispy skin here.
Servings: Portions
Tarteletter
Nothing is as Danish as tarteletter with chicken and asparagus, and although the dish may no longer be mandatory as a starter at every gathering, it still tastes just as delightful.
Ingredients
- 500 gram Chicken Meat from a boiled chicken or stewing hen
- 200 gram Chicken Stock or broth from the hen
- 206 gram Whole Milk
- 103 gram Cream
- 2 cans Asparagus white
- 65 gram Butter
- 30 gram Wheat Flour
- Spices salt and pepper
- Lemon Juice
- Apple Cider Vinegar
- 1 bunch Broad leaf parsley chopped
- 1 package tartlets
Instructions
- Pluck the meat from the chicken and cut it into bite-sized pieces.
- Drain the liquid from the white asparagus and cut them also into bite-sized pieces - remember to save the asparagus liquid.
- Melt the butter in a pot over medium heat.
- Add flour and whisk together with a whisk until the butter has absorbed the flour.
- Pour the liquid from the asparagus into the pot while whisking vigorously.
- Add the chicken stock gradually and whisk until you have a smooth sauce without lumps.
- Add the milk gradually until you have the desired consistency - it should be more like a stew than a sauce.
- When the sauce has the desired consistency, add the asparagus and chicken. Stir gently so the asparagus doesn't break up too much.
- Season with salt, pepper, vinegar, and lemon juice and possibly a bit more asparagus liquid.
- Warm the tarteletter according to the package instructions and fill them with the mixture.
- Garnish with chopped parsley and serve immediately.