A very lovely, tasty dish! Just be careful of not making it too rich as it can become very rich if you over do it.
Total Weight of Dish: 2943 g
Calories Per Serving (490 g): 590
Total Calories of Dish: 3,541
83 g portion: 309 Calories
1.4 kg Chicken, whole – cut into portions
15ml cooking oil,
2 tins (820 g) of asparagus salad / cocktail tips / cuts (I prefer the tips. They are softer)
2ml freshly ground black pepper
5ml mustard powder (Save costs by grinding mustard seeds in grinder [I get mine “yellow seeds” from Indian spice shops)
250ml grated cheddar cheese or more according to taste
500 g Pasta to serve (Optional)
80ml Cake Flour
100ml Sour Cream / Fresh cream soured with dash lemon juice
30ml lemon juice (according to taste)
Brown chicken in butter, cooking oil mixture (I prefer to grill it as a whole chicken is so fatty today!). Pour off any excess cooking fat & reserve for preparation of the white sauce. Drain the asparagus & set aside reserving the juice. Heat the asparagus juice or liquid in a saucepan & add to chicken together with salt, pepper & mustard. Reduce heat, cover saucepan with lid & simmer chicken for just over 1/2 an hour or until chicken is almost tender. Transfer chicken to a casserole dish. Prepare the white sauce as follows: Heat the reserved cooking fat & add the flour to make a roux whilst fat is still bubbling hot. Remove from stove & quickly stir to a paste. Heat milk & add in a stream to the roux. Continue stirring (may use a balloon whisk which is also good) until the sauce is thick & smooth. *Tip: If any lumps use a stick blender or beat with electric beater to get it out. Add sour cream & gradually add lemon juice. Do not boil. Arrange asparagus on top of chicken & pour white sauce over. Sprinkle with cheese & bake in oven at 160 degrees Celsius for 30 minutes or until cheese is melted. Serve with buttered noodles & a crisp green salad. Enjoy!