Green Asparagus with Chicken
Poach the chicken breasts in white wine and water.
Peel the lower half of the asparagus, then cut in half and saute gently in hot olive oil together with the mustard seeds. Then deglaze with broth and remove from the heat. Stir in the vinegar and honey and season with salt and pepper. Peel the nectarines, cut into quarters and place with the nuts with the vinegar mixture. Marinate everything covered at least 30 minutes.
Mix the warm chicken breasts gently with marinated asparagus, season to taste and divide evenly onto serving bowls.