Lemon Chicken with Green Asparagus

Ingredients

• 4 organic lemons
• 14 sprigs lemon thyme
• 4 tbsp olive oil
• Salt
• Pepper
• 600 g chicken breast fillets (ready to cook, skin on, 4 fillets)
• 1.5 kg green asparagus

Instructions

1. 1.

   Wash the lemons hot and pat dry. Cut two lemons in half, grate the peel of the remaining lemons, and squeeze out the juice. Wash the thyme and shake off excess water; pluck leaves from six sprigs.

2. 2.

   For the marination mix lemon zest, 4 tbsp lemon juice, 2 tbsp oil, and thyme leaves, then season with salt and pepper. Rinse the chicken fillets under cold water, pat dry, and coat them with the mixture. Cover and refrigerate for one hour.

3. 3.

   Meanwhile wash the asparagus, peel the lower third, trim the woody ends, and cook the spears in boiling salted water for seven minutes before draining.

4. 4.

   For the vinaigrette mix remaining olive oil with 2 tbsp lemon juice.

5. 5.

   After marinating place the chicken fillets on a hot grill and grill each side for 5–8 minutes. Place the halved lemons cut side down on the grill to toast.

6. 6.

   Distribute asparagus onto four plates, drizzle with vinaigrette, season lightly with salt and pepper, and arrange one chicken fillet on top of each plate. Serve garnished with half a grilled lemon and two thyme sprigs.