Toasts with Chicken, Asparagus and Blood Oranges

Ingredients

• 600 g chicken breast fillet (pre-cooked, skinless)
• 1 bundle sage
• 1 untreated lemon (juice)
• 100 ml olive oil
• Salt
• pepper (ground)
• 500 g Green Asparagus
• 5 tbsp butter
• 3 blood oranges
• 1 ball mozzarella (~125 g)
• 8 slices toast bread

Instructions

1. 1.

   Wash and pat dry the chicken meat. Rinse the sage, shake off excess water, set aside 6 leaves and finely chop the rest. Mix with lemon juice, olive oil, salt and pepper. Marinate the chicken for about 30 minutes. Preheat the oven to 200°C (400°F) fan‑forced.

2. 2.

   Peel the lower third of each asparagus spear, trim ends, cut into ~5 cm pieces. Boil in salted water with 1 tsp butter for about 7 minutes, drain, shock in cold water and let dry. Halve the asparagus pieces lengthwise. Peel blood oranges with a sharp knife, remove all white membranes, slice along the inner membranes to create fillets. Drain mozzarella and cut into slices.

3. 3.

   Remove chicken from the marinate. Heat 1 tbsp butter in a pan and sear the meat for 4 minutes on each side. Slice the chicken diagonally. Toast bread, cut circles, brush with remaining butter and place on parchment‑lined tray. Top toast circles with chicken, orange fillets and asparagus, arrange mozzarella slices on top and bake in preheated oven for about 10 minutes until gratinated. Serve garnished with sage leaves.