Chicken, Asparagus and Blood Oranges Hollandaise

Rinse the chicken and pat dry. Rinse the sage and shake dry. Set 6 leaves aside and finely chop the rest. In a bowl, mix chopped sage leaves with lemon juice and olive oil and season with pepper. Add the chicken, tossing to coat and marinate 30 minutes.

Peel asparagus from lower third, cut off the woody ends and cut into 5 cm (approximately 2-inch) long pieces. Bring a shallow pan of salt water and 1 teaspoon butter to a simmer, add the asparagus and cook until crisp-tender, about 7 minutes, drain, rinse and drain and cut in half lengthwise.

Working over a bowl to catch the juice, with a paring knife, follow the curve of the blood oranges and remove the peel and white pith. Cut in between the membranes to release the fruit. Squeeze the skins into the bowl.

 For the hollandaise: Melt the butter and skim off the foam. Combine the yolks and wine in a metal bowl and beat over a pan of simmering water until frothy, then add the butter, drop by drop, whisking all the while until the sauce is thick. Do not boil! Whisk in  3 tablespoons of the blood orange juice and season with salt and pepper.