Chicken filets with asparagus and basil-hollandaise sauce

Name: Chicken filets with asparagus and basil-hollandaise sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg white and green asparagus; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 1 untreated lemon; 270 g Butter; 4 (150 g each) Chicken filets; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 2 Bags of Hollandaise sauce; 1 collar Basil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg white and green asparagus
7-10 Tbsp Sugar
7-10 Tbsp Salt
1 untreated lemon
270 g Butter
4 (150 g each) Chicken filets
7-10 Tbsp Pepper
2 TABLESPOONS Oil
2 Bags of Hollandaise sauce
1 collar Basil

Directions

1
Wash the asparagus. Peel white asparagus. Cut the woody ends off the whole asparagus. Put the asparagus ends and peel in a pot and cover with water. Add 1 pinch of sugar and salt, bring to the boil and simmer for about 15 minutes.
2
Pour the brew through a sieve and collect. Wash and slice the lemon. Put n2 lemon slices and 20 g butter in a pot. Add the asparagus stock and bring to the boil. Cook the white asparagus for about 25 minutes.
3
Add green asparagus after 10 minutes. Meanwhile wash the meat, dab dry and season with salt and pepper. Fry in hot oil for 10-15 minutes until golden brown. Bring the hollandaise sauce to the boil with 1/4 litre of asparagus stock.
4
Stir in the remaining butter. Wash the basil and chop finely, except for a little garnish. Stir the basil into the sauce and season to taste. Arrange meat, asparagus and some sauce on a plate. Garnish with remaining lemon slices and basil and serve the rest of the sauce separately.