Asparagus Salad with Chicken Breast
Preheat the grill. Rinse the asparagus and cut down to about 2 cm (approximately 3/4 inch) pieces. Blanch in boiling salted water for about 8 minutes and place immediately in ice water. Drain and cut in half lengthwise.
Rinse the arugula and spin dry. Peel the onions and cut into rings. Rinse the chicken breast and pat dry with paper towels. Season with salt and pepper on all sides. Place chicken on the preheated grill and cook on both sides for a total of about 10 minutes.
In the meantime, cook the ham until golden brown on both sides. Place the ham, asparagus, onions and arugula on plates. Cut the chicken breasts into slices and distribute onto the plates. Sprinkle with white wine vinegar and oil to taste.