Asparagus with chicken

Clean the asparagus. Cut off the woody ends (approx. 2 cm.). Cut the asparagus diagonally into pieces of 2 cm.

Prepare the gratin according to the instructions on the packaging. Dissolve the bouillon tablet in the boiling water. Clean the spring onions and cut into 2 cm pieces. Sprinkle the chicken tenderloins with pepper and salt.

Heat the oil in the wok. Bake the chicken brown and done. Remove the chicken from the woks and keep warm. Fry the asparagus and spring onions light brown in the rest of the shortening. Add the sugar and let it caramelize lightly.

Extinguish with the chicken broth. Scoop constantly and leave to stir for about 3 minutes. Add the chicken and warm up. Serve the asparagus chicken mixture with the potato gratin.