Crafted by Chef Richard Ashmead

“A feel-good dish, spiced with asparagus and nutty Argan Oil.” 

Portion size
For 2 people

Preparation and cooking time
20 minutes

Ingredients

• 2 chicken fillets
• 10 asparagus pieces
• 4 medium-sized carrots
• 1/2 lemon
• 5ml Classic Argan Oil
• 10ml Vinaigrette
• 10ml Mango, Lime and Argan Oil dressing (recipe featured on this page)
• Vegetable oil
• Butter
• Salt to season
• Pepper to season

Method

1. Preheat oven to 200°C.
2. Cook the asparagus in boiling, salted water.
3. Peal, chop and sweat the onions gently and when ready, mix in with the vinaigrette.
4. Season the chicken fillets on both sides with salt, pepper and Argan Oil.
5. Heat vegetable oil in a frying pan and cook chicken fillets in the frying pan.
6. Finish off the chicken by placing the fillets onto an oiled tray and putting them into the oven for about 5 minutes.
7. When asparagus is cooked, gently fry with a little butter to bring out its colour.
8. Place the cooked chicken onto a plate, decorate with chopped asparagus and carrot, then a drizzle of the Mango, Lime and Argan Oil dressing and the vinaigrette mixture.