Tandem pâté with asparagus and orange hollandaise

Products for 1 portions

• • 120 g Tandem Delicacy Pâté
• • 3 pcs. asparagus
• • 30 g butter
• • 1 egg
• • turmeric
• • 1 orange
• • chives
• • rose pepper
• • banitsa dough sheets
• • tomato or walnut jam

Preparation

Peel and blanch the asparagus in salted, boiling water with a lump of butter, orange peel and a pinch of sugar.

For the hollandaise: Beat the egg yolk with a pinch of turmeric, orange juice and salt in a water bath, adding the melted butter in a thin stream.

Using a cutting mould, form rings from the pâté and roll in pink pepper and chives.

Cut the crusts into the desired shape, coat with egg whites and bake in the oven at moderate heat until golden.

In the middle of the plate, use a piping bag to shape the hollandaise. Place the asparagus on it and layer on by alternating between the crispy crust and the asparagus.

Finish the dish with tomato jam.