Asparagus with Grilled Chicken and Strawberry Skewers

Ingredients

• 500 g chicken breast fillet
• 1 Garlic clove
• 5 tbsp olive oil
• Salt
• Pepper
• 1-2 tbsp lemon juice
• a pinch cayenne pepper
• 400 g white asparagus
• 250 g green asparagus
• 2 cherry tomatoes
• 1 Zucchini
• 200 g strawberries
• 2 handfuls mixed herbs (5 g each; parsley, chives, basil)
• 2 sprigs thyme
• 1 stalk dill
• 1 tbsp chive blossoms
• 150 g Yogurt (3.5% fat)

Instructions

1. 1.

   Wash and pat dry the chicken, cut into 3–4 cm pieces. Peel and finely chop the garlic. Mix both with 2 tbsp oil, salt, pepper, lemon juice and cayenne pepper; marinate for about 15 minutes.

2. 2.

   Meanwhile, trim, wash, peel and remove woody ends of white asparagus. Steam in boiling salted water for about 5 minutes, shock in cold water and drain. Trim, wash and peel the lower third of green asparagus. Clean and wash tomatoes.

3. 3.

   Trim, wash and finely julienne zucchini. Wash strawberries and pat dry. Thread chicken with strawberries and zucchini onto metal skewers.

4. 4.

   Place asparagus in a baking dish, brush with 1 tbsp oil, lightly salt, add tomatoes on top and bake in preheated oven at 200 °C (180 °C fan) for 10–12 minutes.

5. 5.

   Meanwhile, rinse herbs and blossoms, wash and pat dry. Roughly chop the herbs. Mix half of them with yogurt, season with salt and pepper, drizzle with 1 tsp oil.

6. 6.

   Heat remaining oil in a large pan and cook skewers around for about 10 minutes until chicken is cooked through. Arrange skewers on top of asparagus, garnish with chive blossoms and remaining herbs, serve with dip.