INGREDIENTS
12
chicken cutlets
1
Asparagus
6
Garlic cloves
3 tbsp
Thyme, fresh leaves
2 tbsp
Vinaigrette
1
Salt and ground pepper, Coarse
2 tbsp
Olive oil
1/4 cup
White-wine vinegar
1 tbsp
Butter
3 pounds baby red new potatoes, halved or quartered if large