Grilled Chicken Breast with Asparagus and Spicy Vinaigrette

Makes 2 Servings

Spicy Vinaigrette:
2 tablespoons corn oil
2 cloves garlic, sliced
¼ cup finely cubed red and green bell pepper
1 tablespoon white wine vinegar
1 tablespoon fresh lime juice
½ teaspoon crushed red pepper
½ teaspoon cracked black pepper
½ teaspoon sesame seeds, toasted
½ teaspoon finely chopped fresh parsley
½ teaspoon grated fresh ginger
½ teaspoon chopped fresh chives
Pinch salt

In a skillet, heat the oil over medium heat. Add the garlic and cook, stirring, until it just begins to turn golden. Remove the skillet from the heat and set aside. Let cool. Remove the garlic from the oil and discard.

In a small nonreactive bowl, combine the remaining ingredients. Slowly whisk in the garlic flavored oil. Reserve.

Marinated Chicken:
1 scallion, white and green parts, thinly sliced
½ tablespoon ancho chile powder
½ teaspoon dried oregano
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh cilantro
1 clove garlic, minced
1 tablespoon fresh lime juice
2 6-ounce boneless, skinless chicken breasts

In a medium nonreactive bowl, combine all the ingredients except the chicken. Stir to mix well. Add the chicken breasts and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for 6 hours or up to overnight.

To Assemble:
18 spears asparagus
Salt to taste
2 tablespoons butter
Cubed bell pepper and 2 whole red chiles for garnish

Heat a charcoal grill or broiler on medium heat. Meanwhile, bring a large saucepan of salted water to a boil. Prepare a bowl of ice water. Pare down the base of any large asparagus spears with a vegetable peeler to remove the fibrous outer layer. Place the asparagus in the boiling water and cook until just tender but still bright green. Drain immediately and shock in the ice water to stop the cooking. Drain again and set aside.

Remove the chicken from the marinade and season with salt. Baste with the butter and grill lightly on both sides until well marked but still moist inside. (Alternatively, broil for 8 minutes.)

To serve, toss the asparagus with the vinaigrette and arrange on 2 plates with the grilled chicken breasts. Garnish the plates with the bell pepper and chiles.