Ingredients
Method
1.Preheat oven to 200°C (fan forced).
2.Trim the ends off the asparagus and put them in a shallow ovenproof dish – like a Swiss roll tin – and drizzle with a little extra virgin olive oil and season with salt and pepper.
3.Cook for about 20 minutes until the stems have coloured a little and the tips have caramelised. Alternatively, cook them on a barbecue grill or hot plate.
4.Remove any fat from the chicken breasts. Heat a medium-sized non-stick frying pan over a medium heat and add the butter. Once it is foaming, add chicken breasts, skin side down, and cook for about 7 minutes until a deep golden brown. Turn chicken breasts over and cook for 5 minutes, then pour in 2 tablespoons verjuice.
5.Immediately cover the pan with a lid. Lower heat and cook for 5-7 minutes, until chicken is just cooked through. Season with sea salt and black pepper, then keep covered but off the heat.
6.Meanwhile prepare all the petals, herbs and lettuce leaves, picking them over, washing and drying where appropriate.
7.Whisk 1 tablespoon verjuice with hazelnut oil (if using) and extra virgin olive oil, mustard, garlic, ¾ teaspoon salt and a little freshly ground black pepper.
8.Divide lettuce leaves, torn into smaller pieces if necessary, between four plates, then asparagus spears, halved if too long. Scatter with petals, flowers and herbs.
9.Remove the chicken breasts from the pan and slice. Tilt the pan and scoop off the fat from the juices, then bubble up the juices for a few minutes. Arrange chicken on plates and drizzle with the pan juices. Whisk the dressing and spoon over everything. Scatter with hazelnuts. Serve immediately.
