Chicken Thighs with Asparagus

Ingredients

• 2 chicken thighs
• 1 sprig rosemary
• 1 tbsp Olive Oil
• 2 tbsp ketchup
• 1 tsp Honey
• 1 tbsp Worcestershire sauce
• 1 tsp Sambal oelek
• Sea salt
• 6 stalks white asparagus
• 2 green asparagus spears
• 2 small tomatoes
• 1 small yellow bell pepper
• 2 sprigs parsley
• 50 ml Vegetable broth
• 1 tsp Olive oil
• half a lemon
• Sea salt
• Pepper
• 1 tbsp Worcestershire sauce

Instructions

1. 1.

   Wash the chicken thighs cold and pat them dry with paper towels. Mix all ingredients for the marination together and brush the thighs with it. Place the thighs in a small baking dish and bake in a preheated oven at 200°C (400°F) fan-forced for about 30 minutes.

2. 2.

   Peel the white asparagus thoroughly and remove the woody ends. Wash the green asparagus and also trim the woody ends. Cut a diagonal piece from the lower third of the green asparagus. Wash the tomato, halve it, remove the stem and quarter it. Wash the pepper, clean it, halve it, seed it, peel off the white skin and cut into wedges. Rinse the parsley and shake dry. Cook the asparagus in plenty of salted water with lemon juice for about 10–12 minutes. Sauté the remaining vegetables in olive oil, pour in broth, steam for 2–3 minutes, season with Worcestershire sauce, taste. Drain the asparagus, let it drain and add to the vegetables, season with salt and pepper. Remove the chicken from the oven, pour the drippings over the vegetables. Arrange the vegetables on plates, place a chicken thigh on top and serve garnished with parsley.