Dirndl Kitchen

1 Trim the chicken breast, then sauté in a bit of olive oil for a couple of minutes on both sides until browned.
2 Pour the chicken broth into the pan (start with a little less) and allow to cook on medium low for about 10 minutes, turning the chicken a couple times in the broth. If the liquid gets low, fill up with more broth.
3 Remove the chicken from the pan, allow to cool a bit, then slice into strips.
4 Peel the white asparagus (I know... a pain), then add to a pot of salted water with a teaspoon of sugar. The sugar is added to avoid the aspargus tasting bitter as it often does. It also helps with cooking green asparagus. Allow to gently boil for about 8 minutes. Then remove with a skimmer and transfer to a bowl of ice water. Save the cooking water for the pasta.
5 Add the pasta to the boiling water. Cook according to packaging instructions until al dente. Drain the pasta and allow to cool. You can toss it with a bit of olive oil to prevent it from sticking as it cools.
6 Cut the asparagus into bite-sized pieces. Wash and trim the radishes. Cut even, thin slices (I think this is best achieved with this slicer and the satisfaction level is high). Add cut up asparagus, radish slices, pasta and sliced chicken to a large serving bowl.
7 Whisk together all dressing ingredients and pour over salad and toss it all together. Season to taste with salt and pepper. Cut the green onions into rings and sprinkle over the top. Grate the cheese and sprinkle over the top. Serve as a main meal (serving 4) or side salad (serving 8).