Method

Chicken
Season the chicken breasts with the smoked paprika. Heat a medium-sized frying pan and add the butter. Brown the chicken breasts until golden brown and set aside to rest while preparing the sauce and the asparagus.

When the sauce and asparagus are ready, reheat the frying pan over moderate heat and cook the chicken breasts for a further 10 minutes. Add a squeeze of lemon juice over the chicken breasts from time to time to prevent the chicken from drying out whilst cooking. Remove the chicken from the heat.

Sauce
Select a medium-sized glass mixing bowl which will fit snugly into a saucepan over gently simmering water.

Allow the butter to melt. Add 100 ml lemon juice and whisk gently. Add salt and black pepper. Making sure that the heat is not too high, add one egg yolk slowly whilst whisking the mixture continuously. Whisk until the sauce starts to bind and thicken. Add the second yolk and whisk continuously. The sauce should become fluffy and thick. Remove entirely from the heat

Asparagus
Whilst the butter and lemon juice are warming over low heat, cover the asparagus with hot water in a small
saucepan over a low heat and add a pinch or two of salt. Allow the asparagus to steam slowly for only 5 minutes. The stems should still be crunchy but not raw. Strain the asparagus immediately and set aside.

To Serve
Divide the asparagus spears equally between four plates. Sprinkle with the dukkah. Place a chicken breast on top of the asparagus on each plate and cover three quarters of the chicken breast with sauce. Garnish with lemon zest and serve immediately.