Griddled Asparagus and Chicken

For the Dressing
80ml / 2 1/2 fl oz groundnut oil
2 tablespoons reduced fat coconut milk
2 teaspoons lime juice
1 teaspoon grated kaffir lime zest
2 garlic cloves, crushed
1/2 teaspoon finely chopped mint

6 medium chicken tenderloins, about 225g / 8 oz
16 asparagus spears, trimmed
oil spray for cooking
1 handful small mint leaves
1/2 long green chilli, seeded and finely shredde

To make the dressing, put half the oil, the coconut milk, lime juice, lime zest and garlic in a small bowl and season with a little salt and plenty of freshly ground black pepper. Mix well.

Trim the white sinew from the thick end of the chicken tenderloins and halve them lengthways. Put the chicken and asparagus spears in a shallow non-metallic dish. Pour in half the dressing and toss to coat. Set aside to marinate for 30 minutes. Add the remaining oil and the mint to the other half of the dressing.

Spray a hot barbecue plate or griddle pan with oil. Remove the asparagus and chicken from the marinade, drain and cook for 7-8 minutes, or until browned and cooked through, turning the asparagus often and the chicken once. Discard the marinade.

Transfer the asparagus and chicken to a bowl. add the mint leaves and chilli and toss lightly. Pile in the centre of 4 plates and drizzle with the dressing. Serve warm or at room temperature.