Preheat your oven to 180°C and get a pot of water on the boil.
Marinate your chicken breast with honey, soy sauce, lemon juice, salt and pepper (add a tablespoon of hoisin sauce if available).
Heat a griddle pan to a smoking hot heat and sear the chicken breast for 1 minute on each side. Finish it in the oven for 10 minutes or until cooked.
Blanch and refresh your asparagus and then fry it in a pan with some butter and a crushed garlic clove.
Fry your mushroom in the same pan as your asparagus and finish it in oven until soft.
Bring your blanching water to a simmer, add some vinegar or lemon juice, make a swirl in the water and drop your egg. Poach until medium.
Assemble your dish by achieving a nice height.
Recipe reprinted with permission of Braam's Bite. To see more recipes, please click here.
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