Chicken Breast with Romesco & Charred Asparagus

Ingredients

• 2 large chicken breasts, about 200g each
• 250 g asparagus, woody ends snapped off
• 2 tbsp olive oil
• salt and black pepper
• 1 large roasted red pepper, from a jar
• 50 g blanched almonds, toasted
• 2 garlic cloves
• 1 vine tomato, roughly chopped
• 1 tbsp sherry vinegar
• 1 tsp smoked paprika
• 3 tbsp extra virgin olive oil
• Crusty ciabatta, to serve
• Dressed rocket salad with shaved parmesan, to serve
• Fresh basil, to serve

Method

1. Make the romesco: blend the roasted red pepper, toasted almonds, garlic, tomato, sherry vinegar, smoked paprika and extra virgin olive oil until you have a thick, slightly coarse sauce with visible flecks of almond. Season with salt and pepper and set aside.
2. Place the chicken breasts between two sheets of cling film and bash to an even 2cm thickness with a rolling pin — this is what gets you golden edges and a juicy middle.
3. Season the chicken generously on both sides. Heat the olive oil in a large frying pan over medium-high heat until shimmering. Cook the chicken for 5–6 minutes per side, until deeply golden and cooked through. Transfer to a board and rest for 3 minutes.
4. While the chicken rests, tip the asparagus into the same hot pan. Cook over high heat for 3–4 minutes, turning occasionally, until charred in places and just tender with a bit of bite. Season with salt and pepper.
5. Spread a generous spoonful of romesco across each plate, sweeping it out with the back of the spoon.
6. Slice the chicken on the diagonal and arrange over the romesco, with the charred asparagus alongside. Spoon extra romesco on the side, finish with a drizzle of extra virgin olive oil and a scatter of torn basil.