Asparagus with white wine sauce

Boil water in an asparagus pan or high pan. Cut the woody ends of the asparagus. Peel the asparagus thinly, from just below the cup. Cook the asparagus in about 15 minutes until done. Cook the tagliatelle according to the instructions on the packaging.

Heat the butter in a frying pan. Sprinkle the chicken with pepper and salt and bake in 10 minutes until brown and done. Cut the parsley.

Prepare the sauce with the rest of the butter, wine and water. Stir in the parsley. Serve the asparagus with chicken, tagliatelle and sauce.