Our chef Peter puts a great deal of planning and effort into our menus and we change them regularly to ensure we include seasonal produce and keep things exciting and different. We are coming into asparagus season and had so many ideas of how to incorporate it into our menu. In the end we have chosen a starter of asparagus with poached egg (you can view all of our menus at www.courtyardwombourne.com/menus) but we decided to share one of the potential main courses with you to try for yourself at home.
Roasted Lemon and Thyme Chicken Breast
with mushroom, asparagus, new potatoes and a tarragon cream sauce