Mango, chicken, asparagus and parmesan salad

Preparation

1. Prepare a skillet-iron, and put a few drops of oil. When it is hot, add the wild asparagus so that they cook little by little and remain tender.

2. While our asparagus is done, we are going to prepare the salad. We will need two mangoes, and basically it is because we will peel and chop one for the salad, and with the other, we are going to make a mango sauce that you can store in the refrigerator to dress other dishes.

3. To do this, we will peel the mango, and cut it into pieces. We put it in the glass of the blender and crush it until it becomes puree. At that moment we add a tablespoon of olive oil and a little pepper to the mixture and continue grinding so that it is incorporated into the mixture.

4. Once we have it ready, you can store it in a bottle or in an airtight container and store it in the refrigerator.

5. Once we have the sauce ready and the asparagus are cooking, we assemble our salad with a few spinach leaves, some mango strips, roasted chicken strips and we put the warm wild asparagus cut into three each of the asparagus.

6. We ended up incorporating the Parmesan flakes, and seasoned with a little olive oil, Modena vinegar, salt and our special mango sauce.