for 4 person

Dressing

½ tbsp	mustard
3 tbsp	white balsamic vinegar
3 tbsp	olive oil
2 tbsp	water
2	garlic cloves
3 sprig	rosemary, needles removed
¾ tsp	salt
a little	pepper

Rice noodles

150 g	rice noodles
	water, boiling

Chicken

1 tbsp	oil
300 g	tender chicken breast fillets
¼ tsp	salt

Asparagus

500 g	green asparagus, lower third peeled, cut into pieces approx. 4 cm long
¼ tsp	salt

Salad

250 g	strawberries, quartered
50 g	hazelnuts, roasted, coarsely chopped

How it's done

Dressing

Place the mustard in a blender along with all the other ingredients up to and including the rosemary, puree, season.

Rice noodles

Place the rice noodles in boiling water, cover and leave to absorb on the switched-off hob for approx. 5 mins. Drain the rice noodles, rinse with cold water.

Chicken

Heat the oil in a non-stick frying pan. Fry the chicken for approx. 3 mins. on each side. Remove, season with salt and keep warm.

Asparagus

Place the asparagus in the same pan, stir fry for approx. 5 mins., season with salt, allow to cool slightly. Mix the asparagus and rice noodles with the dressing.

Salad

Mix the strawberries and hazelnuts in with the rice noodles, serve with the chicken.

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