Chicken Breast with Asparagus Sauce and Potatoes Rösti

Remove and discard the tough woody ends of the asparagus. Rinse and peel the lower third.

Cut the tops about 5 cm (approximately 2-inches) long and cut the rest on the diagonal into finger-thick slices. Cook the asparagus in a pot of boiling salted water for about 4 minutes. Drain, rinse under cold water and drain well.

For the rosti potatoes: Peel the potatoes and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and let cool.

Coarsely grate the potatoes. Heat the bacon in a skillet and saute the shallots with the bacon until translucent. Transfer to a bowl and mix with the potatoes and the egg, season with salt and pepper. Shape the potato mixture into 8 patties. Heat the clarified butter in a skillet and working in batches, saute the patties until golden brown on both sides. Keep warm.

Peel and finely chop the shallots. Heat 1 tablespoon butter in a skillet and saute the shallots until translucent. Deglaze with wine and broth, add half of the asparagus pieces, stir in the creme fraiche and simmer 10 minutes. Transfer to a blender and puree, stir in the tarragon and season with salt and pepper. Stir the remaining asparagus pieces (not the tips) into the sauce.

Season the chicken breasts with salt and pepper.  Heat 2 tablespoons of butter in a skillet and saute the chicken about 5 minutes per side.

Heat the remaining butter in a skillet and saute the asparagus tips until heated through.