Ingredients

• a bunch of green asparagus
• 4 tablespoons olive oil
• 1 double chicken breast
• 2 tablespoons capers
• a few sprigs of fresh thyme or 1 teaspoon dried
• 2 handfuls arugula or torn salad
• 1/2 cup mayonnaise or half and half with sour cream or Greek yogurt
• 2 tablespoons chopped parsley or chives
• fine sea salt and freshly ground pepper
• lemon wedges for serving

Preparation

1. Rinse the asparagus, break off the white and woody ends. Sprinkle with salt and brush with 1 tablespoon of oil.
2. Rinse the chicken breast, dry it, remove any bones and fibers. Divide into two individual breasts, cut the smaller pieces of meat from the center (tenderloins), cut each breast into 2 smaller pieces. Sprinkle with salt, pepper, thyme and brush with the remaining 3 tablespoons of oil.
3. Heat a grill pan, place the chicken breasts and grill on both sides until golden brown, about 8-10 minutes total, flipping once.
4. Add the asparagus halfway through grilling the chicken (they should be al dente). The capers need 3 minutes of grilling.
5. Remove the chicken from the pan and cut it after about 2-3 minutes.
6. Mix the mayonnaise (or mixed with sour cream or yogurt) with the chopped parsley or chives, add the grilled capers and mix. Season with freshly ground pepper.
7. Serve the chicken on arugula or salad leaves with grilled asparagus and sauce, drizzle with lemon.