LEMON-GARLIC-HERB CHICKEN WITH GRILLED PROSCIUTTO WRAPPED ASPARAGUS AND PESTO 3 BEAN SALAD

Steps:

• Heat grill or grill pan to medium-high.
• Fill a small skillet with about 1-inch water and bring to a boil.
• Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife.
• Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve.
• Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear.
• Bring a medium saucepan of water to a boil.
• Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender.
• Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning.
• Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot.
• Serve 1 piece each chicken breast and thigh with an asparagus bundle and some bean salad alongside.