Green and white asparagus with orange-hollandaise sauce
easy
60 mins
60 mins
Ingredients
- 500 g white asparagus
- 500 g green asparagus
- 7-10 Tbsp Salt
- 1 pinch Sugar
- 1 (approx. 240 g) double chicken filet
- 7-10 Tbsp white pepper
- 1 TABLESPOON Oil
- 1 Pot of tarragon
- 1 untreated orange
- 125 g Butter
- 2 Egg Yolk
- 3 TABLESPOONS dry white wine
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp Worcestershire sauce
- 1 TABLESPOON Lemon juice
- 1 TABLESPOON Tomato paste
- 2 Orange slices to garnish
Directions
- 1
Wash the asparagus and cut off the woody ends. Peel white asparagus whole, green asparagus only at the lower third. Cook the white asparagus in salted water with 1 pinch of sugar for about 20 minutes.
- 2
Add the green asparagus after about 5 minutes and cook. Wash the chicken filet, dab dry and season with salt and pepper. Heat oil in a pan. Fry the chicken filet on both sides for 10-15 minutes on medium heat until golden brown.
- 3
Wash the tarragon, dab dry and pluck the leaves from the stalks. Sprinkle some leaves on the chicken filet and fry for about 1 minute. Wash the orange and dab dry. Rub half of the skin off, peel the other half with a julienne chaff cutter.
- 4
Halve the orange and squeeze 1/2 orange. Melt butter and let it cool down a little. Beat egg yolk and white wine in a hot water bath. Whip the liquid butter bit by bit. Season the sauce with salt, a little cayenne pepper, Worcestershire sauce, lemon juice and 3 tablespoons of orange juice.
- 5
Stir in grated orange peel and tomato paste. Arrange drained asparagus and chicken filet on a plate. Garnish with orange peel and slices and remaining tarragon leaves.
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