Salad with Chicken Breast and Green Asparagus Spears

Rub the meat with a spoonful each of soy sauce and sake and marinate for half an hour.

Place in a saucepan of simmering clear soup, poach gently in it at a low temperature for five to eight minutes. Let cool in the broth.

Cut the asparagus spears, which have been peeled off at the bottom, diagonally into five-centimeter-long pieces. Boil in salted water for about five minutes until crisp, cooking the tips for only two minutes.

Blend the eggs with a spoonful each of soy sauce and sake and the sesame oil. In a frying pan brushed with peanut oil, cook over low heat until almost translucent, making narrow omelets. Stack them on top of each other alternately with lettuce leaves and roll them up, cut diagonally into tender strips.

Stir a creamy vinaigrette from two tablespoons of peanut oil, one tablespoon of soy sauce, one tablespoon of wasabi powder, miso, sake and a few drops of clear soup. Season with vinegar and sugar.

Cut the chicken into thin slices, mix with the asparagus spears, the omelet strips and dress with the vinaigrette and serve.

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