Danish Chicken and Asparagus Tartlets

A creamy dish, these small tartlets are the ideal starter at your dinner party or a light lunch for those wanting to indulge themselves.

Danish Chicken and Asparagus Tartlets
PREP TIME 40 minutes COOK TIME 40 minutes MAKES 3-4


  • 1.5l of water
  • Chicken stock cube
  • 350g of chicken breast
  • 150g of white asparagus
  • 40g of butter
  • 5 tablespoons of all-purpose flour
  • 200ml of milk
  • 200ml of water
  • Salt and pepper to season

Preparation method

  1. Using a large saucepan, add the 1.5 litres of water and bring the pan to the boil. Dissolve the chicken stock into the water and stir.
  2. Add the chicken breast to the water, leaving it to cook for around 20 minutes.
  3. Once the chicken has cooked, cut the chicken into small chunks before placing to the side.
  4. Cook the white asparagus in water, cooking them until they have turned tender. Once tender, cut into small pieces, around 2cm in length.
  5. In a medium sized saucepan, add the butter, allowing it to slowly melt before adding the flour to the butter, whisking to combine it. Add the milk and 200ml of the water used to cook the chicken to the saucepan. Whisk until all lumps have been dissolved.
  6. Allow the sauce to simmer for another 10 minutes or until it has turned thick. Add in the prepared chicken and asparagus, allowing it to cook in the white sauce.
  7. Taking your prepared or shop brought tartlets that have been warmed in the oven, fill the tartlets with the chicken and asparagus sauce before decorating with freshly chopped parsley to serve.