This is a great way to cook poultry and fish as it retains so much flavour and is low in fat. You can substitute olive oil for butter.
500g green asparagus, woody ends snapped off
1 medium brown onion, finely sliced
4 garlic cloves, finely sliced
ground white pepper
3/4 cup water or stock
4 chicken breasts, trimmed and skin removed
4 bay leaves
Pre-heat oven to 200C.
Cut 4cm long spears from asparagus top and reserve. Finely chop remaining stems.
Melt 40g butter in a small saucepan then add onion, 2 garlic cloves, season and cook gently until soft, about 15 minutes.
Add asparagus stems and stock then simmer until asparagus is soft, about 10-15 minutes. Blend to a smooth puree with a stick or bar blender, keep warm.
Place each chicken breast in the centre of a large piece of greaseproof paper. Top each with remaining butter, garlic, thyme and bay leaves. Wrap up tightly, place on a baking tray and bake for 20 minutes. Allow to rest in a warm place for 5 minutes.
Cook asparagus spears in boiling water for 4 minutes, drain.
Remove chicken from paper bag and slice, immediately, on an angle. Serve with puree and spears.