1 cup (250 ml) canned whole chestnuts, rinsed and drained

1/2 cup (125 ml) carrots peeled and cut into 1/4-inch (1/2-cm) cubes

1 tablespoon (15 ml) butter

1/4 cup (60 ml) chicken broth

3/4 cup (180 ml) blanched asparagus cut into 1/4-inch (1/2-cm) lengths

2 tablespoons (30 ml) chopped fresh chives

Salt and pepper

Mash 5 chestnuts with a fork. Set aside.

In a saucepan over medium heat, soften the carrots in the butter. Add the broth and simmer gently for about 2 minutes. Add the crushed and whole chestnuts. Stirring constantly, reduce until the liquid has evaporated. Remove from the heat and gently add the asparagus and chives. Season with salt and pepper. Cool to room temperature.

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