Peel and finely chop the shallot.

Rinse the asparagus and break off the bottom, woody part. Save them, as you'll use them in the soup.

Place the asparagus ends in a pot and add the white wine and chopped shallots. Bring to a boil and let it cook until the liquid has evaporated. Add the chicken broth and let the soup simmer over low heat for about 15 minutes. 

Strain the soup - press well on the asparagus ends with a wooden spoon so all the juice and flavor is extracted into the soup. Pour it back into the pot and add water, if necessary, until you have about 700 ml of soup in total.

Rinse the baby spinach thoroughly and add it to the soup along with the crème fraîche. 

Bring the soup to a boil and then immediately remove the pot from the heat.

Blend the soup with an immersion blender directly in the pot until it is fine and smooth. Season to taste with salt and pepper.

 

Finely grate the lemon peel.

Place the lemon zest in a small bowl and add the olive oil.

Whisk the oil and zest together and set aside.

 

Finely grate the lemon zest and mix it with the desiccated coconut.

Spread the mixture onto a large, flat plate.

Coat the chicken fillets in the mixture and place them on individual wooden skewers.

Heat a frying pan with oil and butter.

Fry the chicken fillets in the pan for about 3 minutes on each side until they are crispy, golden, and just cooked through.

 

Slice the raw asparagus diagonally into thin slices and add them to the soup.

Bring it back to a boil so the asparagus gets warm but not cooked.

Serve the soup with the chicken skewers, a drizzle of lemon oil, and ideally some good bread.