Noble Toast with Chicken Breast

Look forward to this fine asparagus recipe:

1. In the morning: rinse the tenderloin, dry. Rinse sage, shake dry, chop finely. Mix with juice, oil, pepper. Marinate tenderloin in it for at least half an hour.

Cut the ends of the asparagus spears into small pieces, remove the peel from the lower third, divide the asparagus spears into 5-6 cm long pieces. Cook in salted water with 1 tsp. butter for about 6 minutes. Remove, drain, then cut in half lengthwise. 3.

Peel oranges including white skin. Remove fillets, collect juice, stir through with hollandaise sauce, season with pepper.

4. just before serving: Remove tenderloin from marinade. Heat 1 tbsp butter in a frying pan, roast tenderloin for 6 min on each side. Rest for 5 min. Preheat electric stove to 200 °C (gas: level 3). Cut chicken into slices. Toast bread, brush with remaining butter and place on baking sheet lined with parchment paper, perhaps cut out circles. Top toast with chicken, oranges and asparagus spears, spread sauce evenly on top, bake for about 10 minutes.

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