For the mango salsa
- 4 medium, firm but ripe mangoes
- juices of 2 limes, zest of 1
The same shape, but smaller than…
- 2 small red onions, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 red chillies, seeded and finely chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 40g combined weight fresh flatleaf parsley and coriander, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 250ml extra-virgin olive oil
- 1 tsp caster sugar, optional
For the asparagus
- 60 asparagus spears
- 125ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
For the chicken
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 the salsa.