Chicken, Citrus, and Asparagus Platter
ready in 45 min.
Peel the lower third of the asparagus and let the stalks simmer in salted water for 6-8 minutes until cooked. Refresh in iced water, drain, and cut into 3-4 cm lengths on the diagonal.
Season the chicken breasts with salt and ground black pepper. Fry in 1-2 tbsp of hot oil, skin side down, for around 5 minutes until golden brown. Turn over and cook on a moderate heat for 3-4 minutes until done.
Mix the grapefruit juice with the honey and the remaining olive oil, and 1-2 tbsp of water. Add the mint and season to taste with salt and ground black pepper.
Arrange the endive and the asparagus on plates. Cut the chicken breasts into slices and arrange on the salad with the grapefruit segments. Serve drizzled with dressing.