1 pound fresh asparagus
6 boneless and skinless chicken breast halves
2 cups chicken broth
1 small onion, quartered
3 sprigs flat-leaf parsley
3 sprigs fresh thyme
1 cup dry white wine
1 tablespoon honey
½ cup cider vinegar
¼ cup mayonnaise
¼ cup chopped flat-leaf parsley
½ teaspoon kosher salt
Dash hot pepper sauce (to taste)
1 large Vidalia onion, halved, thinly sliced and placed in ice water for 30 minutes
1 head Romaine lettuce, shredded
1 cup halved cherry or grape tomatoes, lightly salted
Extra parsley for garnish
Trim the tough ends from the asparagus.
Cut on the diagonal into 2” pieces.
Blanch in salted boiling water for 2 minutes, then refresh in ice water and set aside to drain.
Flatten the chicken breasts between 2 sheets of wax paper to an even thickness.
Place the following in a large skillet: chicken broth, small onion, parsley and thyme sprigs and wine.
Bring to a boil and add the chicken in a single layer. Cover with parchment or wax paper and simmer for 8 to 10 minutes, just until the chicken is cooked through. Allow the chicken to cool for a few minutes in the poaching liquid. Remove and cut, across the grain, into 1/2” strips.
Meanwhile: drain the onions and set aside.
Strain the poaching liquid and set aside ¼ cup.
To make the dressing: Whisk together the reserved stock with the honey, vinegar , mayonnaise, chopped parsley, salt and hot pepper sauce.
Toss together the asparagus, chicken and onion slices with 2/3rd’s of the dressing.
Place on the shredded lettuce and surround with the tomatoes.
Drizzle the remaining dressing on the tomatoes and garnish with parsley sprigs.