Remove the skin from both chicken breasts.

Season the chicken breasts with salt and pepper and place them in a vacuum bag with a bit of the liquid from the asparagus tips.

Cook it in a sous vide/water bath for 1 hour and 15 minutes at 60 degrees Celsius (140 degrees Fahrenheit).

Spread the chicken skins out on a baking sheet with a piece of parchment paper and lightly salt them.

Place another piece of parchment paper on top of the chicken skin and put an oven-safe dish on top to keep the skin flat.

Bake the chicken skin until crispy in an oven at 180-200 degrees Celsius (356-392 degrees Fahrenheit) for about 20-30 minutes. Keep a close eye to prevent burning.

Once crispy, place the skin on a piece of grease-absorbing paper to cool.

When the chicken breasts are done, take them out of the bag and pat them dry.

Give them 20 seconds on each side in a pan/grill to get a bit of a sear.

After the pan, cut the breasts into smaller pieces and refrigerate. We usually do this by placing them in the freezer for about 15 minutes.

While the chicken is cooling, make a mayonnaise.

Put an egg yolk in a bowl with mustard and mix well, preferably with an electric mixer.

Slowly whisk in the oil into the egg yolk until the mayonnaise starts to thicken (if the oil is added too quickly, the mayonnaise will split).

Mix the homemade mayonnaise in a bowl with crème fraîche and season with salt, pepper, lemon juice, and apple cider vinegar.

Once the dressing is seasoned to taste, fold in the cooled chicken pieces and asparagus tips.

Garnish with the crispy chicken skin.

Perfect for a nice lunch or with a delicious homemade croissant.