Asparagus with orange-hollandaise sauce

Name: Asparagus with orange-hollandaise sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 2 Chicken breasts with skin on bone (à approx. 300 g); 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 pack of Hollandaise sauce; 1 Orange; 125 g Butter; 1/2 bunch Basil; 7-10 Tbsp Orange Pepper; 7-10 Tbsp Orange slices

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
2 Chicken breasts with skin on bone (à approx. 300 g)
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 pack of Hollandaise sauce
1 Orange
125 g Butter
1/2 bunch Basil
7-10 Tbsp Orange Pepper
7-10 Tbsp Orange slices

Directions

1
Peel the asparagus and cut off the woody ends. Wash the asparagus and cook in about 2 litres of boiling water with salt and sugar for 15-20 minutes. In the meantime, remove chicken fillets from the bone, wash and pat dry.
2
Rub with salt and pepper and fry for about 15 minutes in hot oil while turning. Drain the asparagus, collect the asparagus water and put 1/8 litre of it in a pot. Stir in sauce powder and bring to the boil.
3
Wash the orange thoroughly and rub dry. Grate the peel, squeeze the orange. Add orange juice and zest to the sauce. Cut butter into pieces and stir in gradually at low heat. Wash basil, dab dry and remove leaves or cut into strips.
4
Arrange asparagus and chicken fillets on a plate. Pour sauce over the asparagus. Sprinkle with orange pepper. Garnish with basil strips or leaves and orange slices.