Påske – Kylling og asparges i tarteletter – Chicken and White Asparagus Tarlet For Danish Easter


  • 1 jar of asparagus
  • 2 pieces of chicken breast
  • 1 leek, 1 celery stalk, a couple of carrots
  • bayleaf, parsley, thyme, salt, pepper
  • 1/3 cup cream
  • 2 tbsp. butter
  • 1/4 cup flour
  • Chicken stock
  • Tartlets
  • Parsley or chives

See our video tutorial


  1. Cover the chicken breasts with water, add the vegetables and bring to a boil. Cook for approx. 1/2 hour.
  2. Slice the cooked chicken  and the asparagus into small pieces.
  3. Melt the butter, add asparagus liquid and keep stirring. Add cream and chicken stock.  Finally add the chicken and asparagus pieces.
  4. Fill the tartlets with the creamed chicken and asparagus and sprinkle with either parsley or chives 
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

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