Roasted Chicken Breast with Asparagus and Anchovy Walnut Cream

Roasted Chicken Breast with Asparagus and Anchovy Walnut Cream

I like to serve the anchovy walnut cream as a dipping sauce on an antipasto platter, and it also goes beautifully with beef and lamb. Use good quality New Zealand walnuts for the best flavour.

Serves 4

Photography by Manja Wachsmuth
From issue #62