Grilled Asparagus and Chicken Salad for two.

Wash and oil about 8 stocks of asparagus. Cut to get rid of the woody parts. Wash and oil a shitaki mushroom. Cut into eights.

Wash and oil and season four chicken thighs.

Warm up the grill. Set it to indirect heat.

Start grilling the chicken and asparagus. Close the cover.

Three minutes later flip the chicken and asparagus. Add the mushrooms to the grill. Close the cover.

Three minutes later flip the chicken, asparagus and mushrooms. Close the cover.

Three minutes later, check that the chicken has hit 160F.

Slice the chicken.

Arrange the chicken, mushrooms and asparagus on two plates of mixed greens. Add a few orange slices. Dress with a good dressing.