Asparagus platter with sage chicken and orange béchamel sauce

Name: Asparagus platter with sage chicken and orange béchamel sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Chicken filet (approx. 80 g each); 1 Stalk sage; 2 TABLESPOONS Lemon juice; 1.25 kg white asparagus; 750 g green asparagus; 7-10 Tbsp Salt; 1 coated Tsp Sugar; 1 twist of lemon; 1-2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 250 g Whipped cream; 2 Egg Yolk; 30 g Butter or margarine; 30 g Flour; 7-10 Tbsp Orange Pepper; 2-3 TABLESPOONS Orange juice; 1 Pot of chervil; 7-10 Tbsp Orange slices

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Chicken filet (approx. 80 g each)
1 Stalk sage
2 TABLESPOONS Lemon juice
1.25 kg white asparagus
750 g green asparagus
7-10 Tbsp Salt
1 coated Tsp Sugar
1 twist of lemon
1-2 TABLESPOONS Oil
7-10 Tbsp Pepper
250 g Whipped cream
2 Egg Yolk
30 g Butter or margarine
30 g Flour
7-10 Tbsp Orange Pepper
2-3 TABLESPOONS Orange juice
1 Pot of chervil
7-10 Tbsp Orange slices

Directions

1
Wash the chicken fillets and pat them dry. Pluck sage leaves from the stalk. Sprinkle fillets with lemon juice and cover with sage leaves. Put them on skewers as you like. Leave to stand for about 20 minutes.
2
In the meantime, peel and wash the white asparagus and cut off the woody ends. Wash the green asparagus as well and cut off the woody ends. Bring salted water to the boil in a large pot, season with sugar and a slice of lemon.
3
Cook white asparagus for about 15 minutes, green asparagus for about 12 minutes. Fry the fillets in hot oil while turning for about 10 minutes. Season with salt and pepper. For the sauce mix 3 tablespoons of cream and egg yolk.
4
Melt the fat. Sweat flour in it. Add the rest of the cream and 1/4 litre of asparagus water, stirring constantly, and bring to the boil. Season to taste with salt, orange pepper and orange juice. Stir whisked egg yolk into the sauce.
5
Do not let it boil anymore. Arrange asparagus with chicken filet and sauce, sprinkle generously with chervil. Garnish with orange wedges. Remaining sauce extra is enough. Serve with Crissini.