John Myers
Contents
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Ingredients
Ingredients asparagus
- 1 kg Fresh asparagus
- Salt
- Sugar
Ingredients skewers
- 1 Fresh mango
- 2 Chicken breasts
- Salt
- Black pepper from the mill
- 2 tbsp Rapeseed oil
Ingredients: coconut mint hollandaise
- 150 g Butter
- 4 stems Mint fresh
- 100 ml Coconut milk
- 1 tsp Lime juice
- 2 tbsp White wine
- 2 Egg yolk
Instructions
Preparation of asparagus
- Peel the asparagus, cut off the ends. Cook in boiling salted water with sugar for about 15 minutes. Drain the asparagus and keep warm.
Preparation of the chicken and mango skewer
- Peel the mango and cut the flesh lengthways from the stone. Cut the pulp into pieces. Rinse the chicken breasts, pat dry and cut into pieces. Put both on skewers alternately. Season with salt and pepper. Heat a little in fat in a pan and fry the skewers in it.
Preparation of coconut mint hollandaise
- Melt the butter and let it cool a little .. Separate the eggs. Beat the egg yolks with white wine in a water bath until the mixture is thick. Take the bowl out of the water bath and slowly beat in the slightly cooled butter. Season the sauce with lime juice, salt and pepper. Refine with chopped mint and coconut milk.
- I served boiled potatoes with it. Enjoy your meal!
Nutrition
Serving: 100gCalories: 131kcalCarbohydrates: 1.7gProtein: 1.5gFat: 13g
