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1
Prep: Crush garlic under a knife and peel.
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2
Lightly pound chicken breasts to even thickness with meat pounder or heel of your hand.
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3
Snap off woody ends of asparagus.
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4
Mix lemon juice, 1/3 cup olive oil, mustard, herbes de Provence, garlic, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper in 1-quart zipper-seal plastic bag.
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5
Add chicken, close bag, and refrigerate while preparing barbecue grill, but no longer than 30 minutes or so.
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6
In another plastic bag, toss asparagus with remaining 2 tablespoons olive oil.
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7
Build a hot fire in a barbecue grill (or preheat gas grill on high).
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8
Spread coals in a bank, with a double thickness of coals on one side of grill and a single thickness on the other.
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9
(On a gas grill, keep one burner on high and the other on low.)
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10
Lightly oil grill grate.
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11
Grill chicken over the hot, thick bank of coals (high burner), until the underside is seared with brown grid marks, about 2 minutes.
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12
Turn and repeat on the other side, about 2 minutes more.
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13
Move chicken to the cooler, thin bank of coals (low burner).
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14
Grill until chicken feels firm when pressed in the center, about 10 minutes.
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15
After chicken has grilled for 5 minutes, arrange asparagus over hot coals (high burner), with spears perpendicular to grid so they dont fall through.
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16
Grill, rolling asparagus occasionally on grid to turn and cook evenly on all sides, until crisp-tender, about 5 minutes depending on thickness of asparagus.
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17
Use a metal spatula to transfer asparagus to platter.
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18
Season asparagus with salt and freshly ground pepper to taste.
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19
Transfer chicken to platter and serve.
