New potatoes with roasted asparagus

Name: New potatoes with roasted asparagus
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g young potatoes; 4 Chicken fillets (approx. 125 g each); 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 kg green asparagus; 200 ml Vegetable broth (instant); 1 package (250 g) Hollandaise sauce; 100 ml Orange juice; 7-10 Tbsp Chervil, orange slices and peel

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g young potatoes
4 Chicken fillets (approx. 125 g each)
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 kg green asparagus
200 ml Vegetable broth (instant)
1 package (250 g) Hollandaise sauce
100 ml Orange juice
7-10 Tbsp Chervil, orange slices and peel

Directions

1
Wash the potatoes thoroughly, place them in a pot with water, bring to the boil, cover and cook over a medium heat for about 20 minutes. Then drain, quench and peel. Meanwhile wash the meat, dab dry.
2
Heat 2 tablespoons of oil in a frying pan and fry the meat well all around. Then fry over medium heat for about 15 minutes while turning. Season with salt and pepper. Clean the asparagus, cut off the woody ends.
3
Heat 2 tablespoons of oil in a wide saucepan, fry the asparagus in it while turning. Deglaze with stock, bring to the boil, cover and cook over medium heat for about 6 minutes. Put the hollandaise sauce and orange juice in a pot and heat while stirring.
4
In the meantime, heat 2 tablespoons of oil in a second pan and fry the potatoes in it until golden brown, turning them over. Season to taste with salt and pepper. Cut the meat open. Arrange potatoes, asparagus, sauce and meat on plates.
5
Garnish with chervil, orange slices and peel.