1 bunch green asparagus
800 g chicken breast
30 g of pine
90 g of Parmesan
1 dl olive oil 4
Number of servings:
Preheat oven to 180 º. Put in a blender cup garlic, a handful of fresh basil leaves, pine nuts, Parmesan cheese, olive oil and a little salt. Beat until thick cream.
Cut the chicken breasts into chunks. Wash, cut the base of the asparagus and these into 3 pieces. Add the asparagus and chicken in a baking dish and cover with sauce. Let marinate in refrigerator 1 hour.
Chop basil leaves. Source Meter with baked chicken and asparagus. Keep in the oven for about 20-25 minutes. Remove from oven and serve the chicken with some pine nuts and sprinkled with basil.