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.

Put olive oil in a frying pan and heat over high heat. Sprinkle salt and pepper on both sides of the chicken. Once the frying pan is warmed, add the chicken through the skin and cook slowly over low heat.

Once the skin is brown and crisp (approximately 15-20 minutes), turn it over and cook for another 7-8 minutes. Once both sides are cooked, cut into 1-2cm thick and sprinkle B.

Add A and asparagus in another frying pan and lightly saute while mixing the whole thing. When the sauce is thick, turn off the heat and sprinkle with lemon juice.

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