Living in Singapore this works perfectly as an all year round summer lunch and works very well with a Mojito cocktail. I will hopefully post a recipe for that soon.
Preparation time: 20 minutes
Cooking time: 15 minutes
Mustard Chicken Breasts
300 g boneless chicken breasts
2 tbsp Dijon Mustard
2 tsp Olive oil
Mix the Dijon mustard and the olive oil together in a bowl.
Rub the mustard mixture on the chicken breasts and fry on a griddle pan until cooked through.
For the Asparagus Sauce
Juice of 1 lime
1 Handful of spring onions
3 tbsp Olive oil
Sea salt and ground black pepper to taste
Boil the asparagus in a pot for 5 minutes on medium heat.
Remove from heat and allow to cool for 5 minutes.
Blend the asparagus and other ingredients in a blender until smooth.
Serve on the french loaf with the mustard chicken breasts.