A classic and sophisticated recipe that combines juicy roasted chicken with tender white asparagus and the velvety rich flavor of hollandaise sauce. A dish that impresses with its simplicity and finesse.

Servings: 2
 Prep time: 20 minutes
 Cooking time: 25 minutes
 Total time: 45 minutes

Ingredients:

For the chicken & asparagus:
  • 2 chicken breast fillets
  • 6–8 Elingea white asparagus
  • 2 tbsp olive oil
  • Salt & freshly ground pepper
  • Fresh thyme (optional)
For the hollandaise sauce:
  • 2 egg yolks
  • 100 g butter (cubed)
  • 1 tbsp fresh lemon juice
  • A pinch of lemon zest (optional)
  • Salt & white pepper

Instructions:

  1. Roasting chicken:
    • Preheat the oven to 180°C.
    • Season the fillets with salt and pepper and sauté in a pan with olive oil for 2–3 minutes on each side.
    • Transfer to a baking sheet and roast in the oven for 12–15 minutes.
  2. Asparagus:
    • Boil the white asparagus in salted water for 6–8 minutes.
    • Drain and keep warm.
  3. Hollandaise sauce (bain marie):
    • In a bowl over a low heat (not boiling), beat the egg yolks with the lemon.
    • Gradually add the butter, whisking constantly until it thickens and becomes smooth.
    • Season with salt, pepper and optional zest.
  4. Plate setting:
    • Slice the chicken in stripes, place the asparagus next to it.
    • Pour hot hollandaise sauce on top and garnish with thyme or chives.
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