Høns in asparges or Creamed chicken and asparagus in tartlets is an old Danish classic dish. Normally it will be served as a part of the traditional christmas and easter lunches. For sure this is old school Danish food, called mormor-mad (Grandmother food). And mormor-mad is peasant food, and not on the healthy side. But if you loose the tartlets and serve the dish with boiled potatoes, boiled carrots and some bread, you can have a regular meal. Creamed chicken and asparagus in tartlets is kinda the same thing as chicken potpie, if you serve it upside-down.
Creamed chicken and asparagus was a big favorite in my house growing up, but wasn't served on a regular basis, so it was a rare but special treat.
- 25 g butter
- 2 tablespoons all-purpose flour
- ½ cup (1 dl) chicken stock
- ½ cup (1 dl) milk
- asparagus water,
- salt & white pepper to taste
- 1 jar white asparagus in water, save the water for the sauce
- ½ chicken, the meat prepared (I used the left over meat from my chicken noodle soup)
Melt the butter over medium heat in a sauce pan. Add the flour and a sprinkle of salt, stirring constantly, until all the flour is incorporated with the butter. You don't want it to get a golden. First whisk in the hot chicken stock, making sure to not to have any lumps left, then whisk in the milk, asparagus water and cook, whisking constantly, until thickened and shiny, 2 to 3 minutes. Add more milk if the sauce is too thick.
Cut the asparagus and chicken into bitesize pieces. Gently fold in the filling in the sauce, and season with salt and white pepper.
Serve the creamed chicken & asparagus in tartelettes, with boiled potatoes or with a slice of a good bread.