Your browser is not supported - Use a different one.

Free shipping on orders over 799 kr – 1-3 day delivery with GLS

Basket (0)

Congratulations! You have obtained free shipping You are missing 799 kr to get free shipping
There are no more products for sale

Products
Use it with
You might like ?

Body Gua Sha

249,50 kr 499,00 kr

Calm ceramic cup

299,00 kr

Daily Nourish & Glow Oil

379,00 kr

Subtotal Free
Shipping, VAT and discount codes are calculated in the basket

Your basket is empty

Shop
About Us
FAQ
Contact us

Tartlets with chicken and asparagus

Her får du den bedste – og nemmeste! – opskrift på tarteletter. Med sprøde skaller og et cremet fyld med kylling og asparges.

Denne opskrift er forholdsvis klassisk med et forsigtigt moderne twist. Blandt andet ved at bruge kyllingebrystfilet i stedet for at koge en hel suppehøne og ved at bruge friske, grønne asparges.

Er grønne asparges ikke i sæson, kan du bruge hvide asparges fra dåse. Det kan du også vælge at gøre året rundt, hvis du foretrækker en mere tradtionel udgave af fyldet a la “høns i asparges”.

Tarteletter med kylling og asparges

hovedret til 4 personer
Forberedelse 10 min /I alt 30 min
INGREDIENSER

  • 4 kyllingebrystfileter
  • 1 liter kyllingebouillon
  • 25 g smør
  • 2 spsk. hvedemel
  • 1 dl mælk
  • 1 dl fløde
  • 1 bundt grønne asparges
  • Saft af ½ citron
  • Salt og friskkværnet peber
  • 12 tarteletskaller
  • Ærteskud til pynt

Bring bouillon i kog i en gryde. Tilsæt kyllingebrystfileter, og lad dem simre under låg i 15 minutter, eller indtil kødet er tilberedt. Tag kyllingekødet op, og gem bouillonen i gryden. Lad kyllingekødet køle lidt af, inden du trevler det fra hinanden i grove stykker med to gafler.

Smelt smør i en gryde, og rør mel i. Tilsæt 3 dl bouillon, lidt efter lidt under omrøring. Kom fløde og mælk i gryden, og bring det i kog. Knækbunden af aspargesene, kassér dem, og skær aspargesene i skrå skiver. Tilsæt dem til gryden sammen med trevlet kyllingekød. Rør rundt, og smag saucen til med citronsaft salt og peber.

Lun tarteletterne på en brødrister eller i ovnen. Fyld dem med kylling og asparges, og pynt med ærteskud.

Tarteletter med kylling og asparges hjemmelavede Tarteletter med kylling og asparges  

Recipe for tartlets with chicken and asparagus

This recipe for tartlets with chicken and asparagus is our version of the Danish classic "tartlets with chicken and asparagus". The recipe is perfect for those days when you feel like putting them on the menu, as they are not at all difficult to make! 

TIP: Try more of our recipes for modern grandma food such as buns in curry, lost hare and cutlets on a plate.

 høns i asparges tærte  

How do you make tartlets?

A tartelet means a "little pie" from the French word tartelette. A Danish tartelet, however, has little to do with the French version, which is often a sweet little pie with fruit or berries. Tartelets can be made in many different ways and with many different fillings. But the most traditional Danish version is with "høns i asparges". A stewed milk sauce with white asparagus, cooked in stock from a soup hen, from which the meat is also used. And although they undeniably taste absolutely wonderful, we have found a somewhat easier method that gives an equally delicious result. If you have plenty of time, you can make the filling in the traditional way with the meat from a whole chicken cooked to chicken soup with meatballs and dumplings. But if you're short on time, you can use chicken breast fillet. It's not nearly as delicious, but it comes incredibly close and tastes amazing! 

TIP: Feel free to try making your own. homemade tartlet shells

 fyld til tarteletter med kylling og asparges forårs tarteletter hjemmelavede tarteletter

Easy recipe for tartlet filling

This recipe for tartlets with chicken and asparagus is made with chicken breast fillet. It is braised (i.e. cooked) in chicken broth in a pot before the meat is shredded and the broth is used for the sauce. This way you don't have to cook a whole chicken or hen, but the taste result is almost the same. The chicken meat becomes wonderfully tender, and the broth gives the sauce a great flavor, as if it were made from scratch. We give the filling for the tartlets an additional twist by adding green asparagus instead of the white asparagus that you typically get in cans. This makes the filling a little fresher and crispier. But you can certainly add white asparagus, either fresh or from a can, if you prefer. 

TIP: Also try making tartlets with salmon mousse, like we do in these filo pastry bowls.