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1
Heat grill or grill pan to medium-high.
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2
Fill a small skillet with about 1-inch water and bring to a boil.
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3
Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife.
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4
Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve.
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5
Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish.
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6
To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper.
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7
Stir with a fork to combine then add chicken pieces and coat evenly.
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8
Grill chicken 12 to 15 minutes until juices run clear.
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9
Bring a medium saucepan of water to a boil.
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10
Trim asparagus of tough ends.
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11
Add salt and the asparagus to the water and blanch for 2 minutes.
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12
Remove from the water and place into an ice water bath to cool.
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13
Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper.
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14
Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles.
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15
Grill 7 to 8 minutes until prosciutto is crisp and spears are tender.
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16
Place basil and mint leaves in a food processor with the nuts.
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17
Add some salt and pepper and turn processor on.
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18
Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce.
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19
Transfer the sauce to a bowl.
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20
Stir in the reserved garlic paste and the grated cheese.
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21
Add the cooled green beans and the canned beans to the bowl and stir to combine.
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22
Adjust seasoning.
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23
Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot.
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24
Serve 1 piece each chicken breast and thigh with an asparagus bundle and some bean salad alongside.
