Sautéed chicken with asparagus

Cut off the roots of the asparagus by cutting off the 4-5cm roots, then remove the stove with a peeler and boil it in salt. The estimated boiling time is 4-5 minutes.

When the asparagus is lifted up with chopsticks, cook it to a slight flexing level, then remove it in ice water and cool for more than 3 minutes.

Add olive oil to a frying pan and heat over high heat. Sprinkle salt and pepper on both sides of the chicken. Once the pan is hot, add the chicken skin-side down and cook slowly over low heat

Once the skin is golden brown and crispy (approximately 15-20 minutes), flip it over and bake for another 7-8 minutes. Once both sides are cooked, cut into 1-2cm thick slices and sprinkle with B

Add A and the asparagus to another frying pan and sauté lightly while stirring. When the sauce thickens, turn off the heat and sprinkle with lemon juice

Arrange the sautéed asparagus on a plate and top with 4. Pour the butter sauce remaining in the frying pan over the asparagus and sprinkle with parsley