Asparagus gratin with fillet

Name: Asparagus gratin with fillet
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1.5 kg white asparagus; 7-10 Tbsp Salt; 1 pinch Sugar; 3 Chicken filets (approx. 200 g each); 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 package (250 ml) Hollandaise sauce; 4 TSP pesto alla genovese; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1.5 kg white asparagus
7-10 Tbsp Salt
1 pinch Sugar
3 Chicken filets (approx. 200 g each)
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 package (250 ml) Hollandaise sauce
4 TSP pesto alla genovese
7-10 Tbsp Grease

Directions

1
Wash and peel the asparagus, cut off the lower woody ends. Bring plenty of water, salt and sugar to the boil, add asparagus, bring to the boil and cook over a low heat for about 15 minutes. In the meantime wash chicken fillets, dab dry and season with salt and pepper. Heat oil in a pan, fry meat on each side for about 5 minutes. Take out. Lift the asparagus out of the water and let it evaporate a little. Cut the chicken fillet into slices.
2
Grease the baking dish well. Place the asparagus and chicken slices in the baking dish and spread the hollandaise sauce on top. Add the pesto as a clover. Gratinate the gratin in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Take out and serve immediately. Tastes good with mashed potatoes