Roast Chicken Breast & Garlic Aioli with Asparagus

• Chicken breast w/skin


• Minced garlic (mini-cuisinart)


• EV Olive Oil


• Mayo


• Lemon


• Asparagus

1. Trim excess skin & fat from chicken and season with salt, pimenton, and pepper


2. Brown chicken


3. Roast for 10 minutes in a 425 degree oven


4. Gently nuke garlic in olive oil


5. Mix mayo, garlic, oil, lemon juice, salt & pepper for aioli and chill slightly


6. Add trimmed asparagus to boiling (salted, acidulated) water, cover, and remove from heat. Let sit for 3 minutes & strain.
   
7. Slice chicken and serve with aioli and asparagus.