1. Clean the asparagus and, using your hand, break off the bottom woody part. The leftovers make an excellent soup base.

2. Place the chicken steaks on a work surface, pat to soften and pepper.

3. Place four slices of pancetta side by side on the work surface. Place the steak on top and arrange the four asparagus spears in the middle. Wrap the steak tightly around the asparagus and then the pancetta slices.

4. In a large oiled frying pan, quickly toast the rolls until the pancetta is crisp. At the same time, boil the new potatoes, which have been cleaned and halved, in gently simmering water for about 10 minutes.

5. Place the olive oil, a few slices of organic lemon, the halved garlic and the thyme sprigs in a large roasting tin, add the cooked potatoes and the asparagus rolls. Bake everything together at 180 °C for 15 to 20 minutes.

While the spaghetti squash is baking, prepare the hollandaise sauce for serving:

1. Over a water bath, gently whisk two egg yolks and two tablespoons of water.

2. After about 3 minutes, the mixture will have thickened and become pale.

3. While whisking constantly, slowly add 125 g clarified butter, warmed to room temperature.

4. Whisk slowly at first, then faster and faster. If the fat in the sauce starts to separate, add a tablespoon of water.

5. Finally, strain the smooth and glossy sauce into a serving dish, season with salt and pepper and add a teaspoon of lemon juice.