Honey Mustard Glazed Chicken with Kumara Crush & Asparagus

Steps

1. Bring a medium pot of hot salted tap water to the boil with a lid. Preheat BBQ grill or hot plate to medium (if using). Prep & cook crush. Add kumara, carrot and parsnip to pot of boiling water. Cook for 18-20 minutes with the lid on, until very soft. Drain well, return to pot and crush with a knob of butter. Season well, then fold through spinach.
2. Meanwhile, prep & marinate chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season and place in a medium bowl. Combine honey, mustard, soy sauce and garlic with a drizzle of oil in a small bowl. Spoon half the marinade over the chicken and toss to combine (reserve remaining marinade for glazing).
3. Prep asparagus, garlic & parsley. Set parsley aside to serve.
4. Cook chicken. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Pour over remaining marinade and toss to glaze for about 1 minute. Remove pan from heat. Rest chicken, covered before slicing thickly, saving any sauce to serve. Alternatively, do this on the BBQ grill or hot plate. Reserve pan.
5. Cook asparagus. Return reserved pan to medium-high heat with a drizzle of oil. Cook asparagus for about 3 minutes, until almost tender. Add garlic and walnuts and cook for about 1 minute further, until golden. Season to taste. Alternatively, do this on the BBQ hot plate.
6. Serve kumara crush, topped with asparagus, chicken, sauce and parsley.