CHARRED ASPARAGUS WITH SMOKED CHICKEN & ORANGE BUTTER

SERVES 6

• 340g asparagus spears • ½ cup water • 2 tbsp coconut oil • 150g smoked chicken breast, sliced • 10g pomegranate rubies

FOR THE SAUCE

• 100g butter • grated zest of 1 orange • 5g fresh parsley • Himalayan salt and black pepper

1. Heat a pan, add the asparagus and the water, bring it to a simmer and let the water cook away. Add the coconut oil and continue to cook the asparagus until it is slightly charred and softened. Remove the pan from the heat but keep the asparagus warm.

2. For the sauce: Melt the butter and add the zest. Stir the parsley through the butter and season.

3. To assemble: Place the asparagus on a platter, add the chicken and drizzle the butter sauce on top. Toss well to combine. 4. To serve: Sprinkle pomegranate rubies on top just before serving.