INGREDIENTS
Salt and pepper
4(6-ounce) boneless, skinless chicken breasts, trimmed
1 1/2 pounds asparagus, trimmed
2 Tbl fresh dill
2 Tbl fresh tarragon
2 Tbl fresh parsley
1 Tbl Dijon mustard
2 Tbl lemon juice
2 large egg yolks
1/8 tsp sugar
1/4 tsp salt
3/4 cup canola oil
INSTRUCTIONS
In food processor, pulse dill, tarragon, and parsley until roughly chopped, 5 pulses. Add yolks, lemon juice, mustard, salt, and process until combined, about 10 seconds. With machine running, gradually add oil in slow steady stream (process should take about 30 seconds); scrape down sides of bowl with rubber spatula and process 5 seconds longer. Adjust seasoning with additional salt and pepper, if needed. Set aside.
Bring 2 cups water and 1 tablespoon salt to boil in 12-inch skillet. Add chicken, reduce heat to medium, and simmer, covered, until chicken registers 160 degrees, 12 to 15 minutes, flipping once halfway through cooking. Transfer to platter and tent loosely with aluminum foil.
Add asparagus to skillet, cover, and simmer until tender and bright green, about 4 minutes, redistributing once during cooking. Transfer to serving platter with chicken.
Spoon herbed mayonnaise over chicken and serve with asparagus.
Salt and pepper
4(6-ounce) boneless, skinless chicken breasts, trimmed
1 1/2 pounds asparagus, trimmed
2 Tbl fresh dill
2 Tbl fresh tarragon
2 Tbl fresh parsley
1 Tbl Dijon mustard
2 Tbl lemon juice
2 large egg yolks
1/8 tsp sugar
1/4 tsp salt
3/4 cup canola oil
INSTRUCTIONS
In food processor, pulse dill, tarragon, and parsley until roughly chopped, 5 pulses. Add yolks, lemon juice, mustard, salt, and process until combined, about 10 seconds. With machine running, gradually add oil in slow steady stream (process should take about 30 seconds); scrape down sides of bowl with rubber spatula and process 5 seconds longer. Adjust seasoning with additional salt and pepper, if needed. Set aside.
Bring 2 cups water and 1 tablespoon salt to boil in 12-inch skillet. Add chicken, reduce heat to medium, and simmer, covered, until chicken registers 160 degrees, 12 to 15 minutes, flipping once halfway through cooking. Transfer to platter and tent loosely with aluminum foil.
Add asparagus to skillet, cover, and simmer until tender and bright green, about 4 minutes, redistributing once during cooking. Transfer to serving platter with chicken.
Spoon herbed mayonnaise over chicken and serve with asparagus.
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