Asparagus “Three Ways”, Smoked Peanut, Chicken Glace

chris holland

chris holland

5th March 2014

Asparagus “Three Ways”, Smoked Peanut, Chicken Glace

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Asparagus “Three Ways”, Smoked Peanut, Chicken Glace recipe a try? So for us when asparagus is in season it’s a good dish for gross profits.


  • 600g Blanched Asparagus Stalked and Peeled
  • 150g Blanched Spinach
  • 175ml Milk
  • 275ml Whipping Cream
  • 3 Whole Eggs
  • 5 Egg Yolks
  • 250g Chicken Breast Meat
  • 100g Unsalted Peanuts
  • 50g Applewood Smoking Chips
  • Olive Oil
  • Sea Salt
  • 2 Litres true food double reduced chicken stock
  • 3 Strips Lemon Peel
  • 5 Sprigs Thyme
  • 6 spears of Asparagus


In a high grade blender – blend the chicken, asparagus, spinach, eggs and milk until smooth.
Pass the mix through a fine sieve
Fold in the cream and season with Salt and Pepper.
Butter your desired mould and add the mix
Cook in Bain Marie in oven until set – about 20 mins at 160°C
Slightly dampen the smoking chips with water. Using the smoking gun – smoke the peanuts entrapping the smoke 6 times. (Akilner jar is good for this)
After smoking drizzle a little olive oil on the peanuts
Season with salt
Bake for 5 mins in the oven at 180°C
Place all ingredients in a pan and reduce by 2 thirds, check seasoning and add a squeeze of lemon juice
6 spears of Asparagus – simply blanch 3 in salted water and refresh
Peel 3 spears and keep raw
To serve:
Place warm Asparagus Mousse in centre of a bowl, char asparagus spears on stove top. Dress the raw asparagus with a little olive oil and salt. Place next to the mousse. Add a little crushed peanuts and then at the table pour the glace. Pea shoots although I’m not a great fan eat perfectly with this dish.
We also serve with crispy chicken skins and occasionally spring truffle or morels.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you