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Part of Farmison & Co's Spring British Asparagus series,


  1. Marinade the chicken breasts in the miso, mirin and sugar and refrigerate for at least four hours or overnight.
  2. Wiping any excess marinade off, fry the chicken breasts in a dash of sesame oil for four minutes either side, or until the breast meat is white without any pink traces. Set aside.
  3. Remove the woody ends of the asparagus and cut in half. Blanch for 30 seconds in boiling water and set aside to cool.
  4. Cut the courgette into thin ribbons and quickly stir fry in some sesame oil.
  5. Create the salad by tossing the asparagus, courgette, sesame seeds and walnut halves.
  6. Slice the warm chicken breast and place on top of the salad.