The day before: make the mango salsa, peel the
mangoes and cut the flesh into tiny dice.
Put into a bowl with the lime juice and
zest, the red onions, chillies, parsley,
coriander and olive oil. Taste, and mix
in a teaspoon of sugar if you feel it
needs it. Put in the fridge.
Preheat the oven to 200C/gas 6/fan
180C. Put 2 baking trays in the oven to
preheat. Hold each asparagus tip about a
third of the way down from the tip
between your thumb and forefinger, and
your other hand at the bottom. Start to
bend it gently and it will snap just above
the tough bit which you can throw away.
Now toss the asparagus in the olive oil
and season well with salt and pepper.
Put in a single layer on the pre-heated
baking trays and roast for 12-14 minutes,
giving them a good shake halfway
through. When they are cooked, remove
from the baking trays to cool or else they
will keep cooking. Keep the oven on.
For the chicken, heat a griddle pan over
a high heat till hot. Brush the chicken with
olive oil and generously season with salt
and pepper. Cook the chicken breasts, 4
at a time in the pan (depending how many
will fit) for 2-3 minutes each side – they
should be well marked with the griddle
lines. Remove from the griddle and lay in
a single layer on foil lined baking sheets.
Roast for 12-15 minutes until cooked.
Take out of the oven, cool, then cover and
put in the fridge.
On the day: take the mango salsa from the fridge
and leave at room temperature to allow
the flavours to combine.
When you are ready to serve, arrange
on two platters, allowing three spears of
asparagus topped with a chicken breast
per person. Spoon over the mango
salsa, reserving some to put in bowls
on the side, and drizzle over any oil from