To make the dressing, put half the oil, the coconut milk, lime juice, lime zest and garlic in a
small bowl and season with a little salt and plenty of freshly ground black pepper. Mix well.
Trim the white sinew from the thick end of the chicken tenderloins and halve them lengthways.
Put the chicken and asparagus spears in a shallow non-metallic dish. Pour in half the dressing and
toss to coat. Set aside to marinate for 30 minutes. Add the remaining oil and the mint to the other
half of the dressing.
Spray a hot barbecue plate or griddle pan with oil. Remove the asparagus and chicken from the
marinade, drain and cook for 7-8 minutes, or until browned and cooked through, turning the
asparagus often and the chicken once. Discard the marinade.
Transfer the asparagus and chicken to a bowl. add the mint leaves and chilli and toss lightly.
Pile in the centre of 4 plates and drizzle with the dressing. Serve warm or at room