Asparagus, sauce Maltaise and scampi

Reduce the juice of a blood orange till 50%. Cool a bit.

Peel 6 asparagus. Bring salted water to the boil, put in the spears and boil for 5 mins.. Turn off the heat, keep the lid on and wait 7 mins to finish the asparagus.

Make an Hollandaise by mixing 2 egg yolks with 2 tbsp white wine and 1 tbsp water. Whisk au bain marie into a frothy sauce. From the heat whisk in 50 g cubes of cold butter. Add a few drops of lemon juice and a whiff of cayenne. Finish with the orange juice. Keep warm

Panfry 8 scampi in olive oil, season with salt and pepper

Serve as shown. Finish with some chervil

(Here Amylia de Schepper's original recipe in Flemish)

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