Chicken with nduja butter, whipped ricotta & asparagus

1. Preheat oven to 200^oC (fan-forced).
2. Heat one tablespoon oil in a large frying pan over medium-high heat. Cook asparagus for 1-2 minutes or until just tender. Set aside in a small bowl.
3. Return frying pan to heat. Cook chicken supremes skin-side down for 3-4 minutes or until golden brown. Turn over and transfer to the oven. Bake for 10-15 minutes or until chicken is cooked through.
4. Return pan to a medium heat and melt butter. Add nduja and cook for 2-3 minutes or until golden and fragrant. Remove from heat and stir through lemon juice.
5. Meanwhile, combine ricotta, crème fraiche, oregano, lemon zest and juice, remaining one tablespoon oil and a pinch of salt in a small food processor. Blitz until smooth.
6. Spread whipped ricotta onto a serving platter. Top with wedges of cos lettuce and asparagus. Arrange chicken supremes into gaps with drizzle over warm nduja butter.

Cooking Tip: Allow chicken to rest for 5 minutes before slicing to enjoy a juicier, more flavourful piece of meat. The resting process allows for the juices to be retained within the meat rather than spilling out onto your plate!

Nutrition Tip: Asparagus is full of antioxidants such as vitamin C, vitamin E and polyphenols. Antioxidants help to neutralise free radicals which are substances that can damage the cells in our body.