Spring Chicken with Asparagus

This recipe is inspired by a recipe for Poulet aux Asperges de St-Claude that I found in a magazine from the early sixties, dedicated to the Loir-et-Cher region in France, where I have spent time harvesting and pruning in the grapevines. The large white asparagus from this region are sautéed and paired with chicken in a creamy sauce in this perfect main dish for a Sunday lunch.