- Cut the cold chicken into small dice.
- Clean and slice the mushroom.
- Drain the asparagus if necessary.
- Blend the mayonnaise and the crème fraîche and season with the lemon juice, salt and herbs.
- Place the chicken, mushroom and asparagus in a bowl and fold the dressing in.
- Serve for lunch with french bread, as a late night snack or as a starter on a bed of lettuce.