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1
Preheat oven to 425 degrees.
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2
Spray a large ovenproof dish with cooking spray.
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3
Pat chicken dry and place into dish.
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4
Season with salt and drizzle with olive oil.
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5
Bake for 30 minutes.
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6
Then turn chicken and sprinkle with the juice of half of a lemon (that has been mixed with 2 tablespoons of water).
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7
Cook for additional 30 minutes.
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8
While chicken is cooking trim asparagus and place them into a shallow saucepan (wide enough so that they lay flat).
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9
Add enough water just to cover.
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10
Season with salt and cook for approximately 10 minutes over medium heat.
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11
Transfer asparagus to a cutting board and remove tips.
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12
Transfer tips to a plate and keep warm.
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13
Return the stems of the asparagus to the pot and continue to cook for approximately 15 minutes longer or until they are extremely tender.
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14
Drain asparagus and return to pot.
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15
Using an immersion blender (or a food mill using the finest disc possible) and blend until you have a puree.
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16
Chicken should be approximately 10 minutes from completion at this point.
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17
So remove chicken from oven and drain the chicken liquid through a sieve into a bowl.
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18
Return chicken to pan and continue cooking for the remaining 10 minutes.
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19
Skim the excess fat from the chicken liquid and discard.
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20
Pour the remaining chicken liquid into the pan with the asparagus puree.
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21
Put your egg yolks into a bowl and add the remainder of the lemon juice.
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22
Mix well to combine.
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23
Pour this into the asparagus puree.
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24
Season with salt.
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25
Over the LOWEST heat possible cook for approximately 5 minutes or until mixture thickens.
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26
Make sure to stir constantly.
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27
Once thickened, remove from heat, add the mascarpone and grated Grana Padano.
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28
Stir to combine.
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29
When chicken is completed cooking transfer to a large serving plate.
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30
Pour the asparagus sauce on top and garnish with asparagus tips.
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31
Serve immediately!
