Chicken Breasts with Asparagus
Rinse asparagus, peel and cut off the ends.
Rinse the chicken breasts, pat dry and season with salt and pepper. Slice prosciutto in half lengthwise. Carefully lift skin on the chicken breasts (keeping it attached) and place sage and prosciutto on the meat. Cover with the skin.
Place chicken breasts in a small, greased roasting pan. Brush meat with oil and lemon juice. Bake in a preheated oven at 200°C (approximately 400°F) for 15-20 minutes.
Cook asparagus in simmering salt water with 1 tablespoon butter and sugar for about 25 minutes. Dip beefsteak tomatoes in boiling water for a few seconds, rinse in cold water, peel, halve, core and dice. Heat remaining butter and olive oil in a saucepan. Add tomatoes, cook for about 2 minutes and season with salt and pepper.
Remove asparagus from water and drain, reserving cooking water. Add 1/2 cup of asparagus water and parsley to the tomatoes and stir to combine. Arrange asparagus on plates and top with tomato mixture. Remove chicken breasts from oven, cut into slices and arrange on plates alongside the asparagus.