Grilled Chicken with Asparagus Cream Sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Blanch asparagus: Slice stalks into 1 cm pieces; reserve tips. Blanch all in salted boiling water for 2 minutes. Shock in ice water, drain, and pat dry.

Step 2

Grill chicken. Set aside.

Step 3

Sauté aromatics: In a saucepan over medium-low heat, warm olive oil. Sauté shallot and garlic until soft and translucent (3–4 minutes).

Step 4

Simmer: Add asparagus stalks and coconut cream. Simmer gently for 5–6 minutes.

Step 5

Blend: Blend until smooth and creamy. Add warm water (1–2 tbsp) only if needed to loosen the texture.

Step 6

Finish: Stir in Dijon mustard, lime juice, salt, pepper, and your chosen umami booster, just enough to round out the flavor. Blend again briefly or whisk until smooth.

Step 7

Serve: Gently reheat if necessary. Spoon over grilled chicken and mashed potatoes. Garnish with asparagus tips and finely sliced spring onion greens.