Chicken Salad Kathrin

A recipe of asparagus for gourmets:

Soften the chicken with the vegetables and the onion sprinkled with bay spice and cloves, and the peppercorns. Cool the meat and remove the skin and bones. Cut the meat into small cubes. Put water on to boil with 1 tsp salt, 1 pinch sugar and butter and soften the asparagus spears in it. Cool and cut into bite-sized pieces. Place chicken and asparagus sections in a suitable bowl, stir in shallot and parsley and dress with whipped cream, salt and pepper. Drizzle a tiny bit of vinegar over the top, if desired. Steep well. Serve with toast.

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