peeling asparagus and cut off the ends. Laying in portions to finished cut sheets of parchment paper. Season with one spoon of butter, pinch of sea salt and a squeeze of lemon juice. close Finally, a little brown sugar to it and the package. So please close the the escaping juice can not leak. (My method: take both long sides up together and fold over to staple - roll up the open ends and also once staple)
Preheat oven about 140 ° C and the packets therein 20 minutes (fan oven) or 35 minutes cook (with top and bottom heat). The cooking time is also dependent on your device, please check and possibly cook a few minutes longer. The asparagus should still have a nice bite, because then he has the best taste of its own.
As long as the asparagus is baking, we prepare the Blutorangenhollandaise.
To melt the butter and bring to a boil. While the butter cools down a bit, squeeze blood orange, separate eggs. Egg yolks in a bowl (metal bowl) until foamy over hot water 3 minutes to beat (whisk). Remove from the water bath and beat the butter in a fine stream with the eggs. stir in the squeezed blood orange Finally, season with salt, pepper and a pinch of sugar.
Blood orange hollandaise rich with asparagus and serve with chervil plucked.
Tip: The best fit young potatoes or triplets, you have prepared as Canarian potatoes or with some rosemary oil.