Developed by New Zealand-born Chef Matt Lambert.
90 Minutes | Serves: 4
Trim the ends of the chicken roll and cut in 4 pieces: the first piece bigger than the other ones. Place the chicken in the serving dish, with the end facing end up on the biggest chicken piece.
Take the roasted asparagus and gently put on top of the smaller chicken pieces. Take the dandelion greens and mix them with 2 Tbsp each of olive oil, chopped parsley, and chives in a small bowl. Once tossed, stack them on top of the chicken and asparagus.
Take the egg yolk out of the oil with a slotted spoon and nicely place it on top of the biggest chicken piece. Add a small amount of salt and chives on top of the yolk.
Pour the chicken jus on the center of the asparagus and let it run down under the roasted chicken to the point when it creates a small pool.