Instructions

1. Thinly slice the shallot and finely chop the garlic. Cut off the woody ends of the asparagus and discard them. Cut the asparagus stalks in half.
2. Heat the oil in a large, shallow pan and gently fry the shallots for 5 minutes.
3. Add the garlic and thyme and stir for a minute, then pour in the chicken stock.
4. Bring to the boil, then add the asparagus pieces. Cook for 3 minutes, then add the chicken pieces and cook for a couple of minutes to warm through. Add the lemon zest and juice.
5. Serve with chopped parsley scattered on top.